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Active time
30 minutes
Total time
1 hour 10 minutes
6 servings

For the Crepes

 ¼ cups wild rice

1 cup chicken, vegetable stock or water

1 Tbsp. fresh chives, thinly sliced

2 large eggs

¼ cup milk

⅓ cup white whole wheat flour

¼ cup melted butter

Salt and pepper to taste

For the Shrimp

1 pound 21-25 count shrimp

2 cloves of garlic, finely minced

1 shallot, finely minced

1 tsp. finely minced fresh ginger

1 Tbsp. peanut or vegetable oil

¼ cup heavy cream

1 tsp. chili powder

1 tsp. lime zest

1 tsp fresh lime juice

½ lb queso fresco, shredded

Salt and pepper to taste



For the Crepes:

  1. Boil the stock or water and add wild rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
  2. In a blender, place eggs, milk, flour, the melted butter and salt and white pepper to taste, puree until smooth.
  3. Add wild rice and chives, pulse 2-3 times, just enough to incorporate.
  4. Cook ⅛ cup portions of the rice batter in a no-stick fry pan until lightly browned on both sides. Reserve for service.

For the Shrimp:

  1. In a medium sauté pan, over medium heat, place the peanut oil, garlic, shallots, and ginger. Stir and cook for 2 minutes, add the shrimp and sauté for 2 more minutes.
  2. Then add cream, chili powder, lime zest, and salt/pepper to taste, and simmer for 2-more minutes. Remove from heat, and stir in half the cheese.
  3. To plate up: Lay out crepes, place ⅙ of shrimp in each crepe, roll over, and plate. Sprinkle remaining cheese over the top and serve immediately.


Recipe and photo courtesy of the California Wild Rice Advisory Board., Executive Chef Collin Moody


Calories: 330
Total Fat: 20 g
(Saturated Fat: 10 g)
Sodium: 580 mg
Carbohydrate: 17 g
Fiber: 1 g
Protein: 21 g.

Yield: 6 servings

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