Spinach and Shrimp Crepes

Today was a very rainy LA day and I spent most of the day around the house whilst enjoying the occasional magazine. I've recently become more motivated to get in shape because I realize how weak I am and I want to be stronger. Anyway, pursing my fitness mags I couldn't help but come across some very good tips for eating light...

When dinner rolled around, I began to feel a bit hungry, but beings as I consumed a bagel and a half for lunch, I felt like I needed something light. And then, I was inspired.

When I buy groceries, I try to be very aware of what I have on hand and cook meals that will utilize the food before it spoils. I recently bought a huge bag of spinach so I knew I wanted to use that up... It just so happened that my roommate made a huge batch of crepes and so, the inspiration was there.

For a basic crepe recipe check out Food Network



Here's what you need to make the crepe filling:

2 cups spinach
1/3 cup sliced mushrooms
1 clove garlic popped and roughly chopped
Zest of 1 lemon
Lemon juice
1 cup pre-cooked frozen shrimp (defrosted)

In a skillet, heat up a little bit of olive oil and the garlic until just barely golden. Add the mushrooms and cook until lightly browned. Add the spinach and lemon zest. When the Spinach begins to wilt sprinkle some lemon juice into the mixture and add the shrimp. Cook until shrimp are heated through but be careful not to overcook. Season with salt and pepper and pop into crepe. (Serves about 2)

I think this would be great with a little bit of shredded mozzarella melted in too or some kind of cheese. (i love cheese!) Play with it to suit your taste buds!

Now since I ate such a healthy dinner I don't feel bad about having that Nutella & banana crepe for dessert! :-) Happy tasting!