Signing the pledge was a no brainer for me because spending time with family is what makes me happy. I can't think of a better way to spend my Sundays than with my family. Last Sunday was like a dream come true for me. All of our children were able to be here for dinner to celebrate the Christmas season. This is the first time in 10 years that this has happened. We had children living out of State, some would be home when others were not able to be home. As chance would have it this year, all of our children are living back in Michigan except for our second son, Chuck, who came home on emergency leave because my Mom is getting ready to leave us.
From far left and around table: A little glimpse of Nicole; her husband, Pierre; Anthony; Amy; her guy, Doug; my pseudo son and Chuck's best friend, Richie; Chuck; Me and Little Miss Melody.
Not shown but at our Sunday Supper is Frank who is taking photo and Tingting who is seated to Nicole's right and didn't make the shot.
We were unable to get together on Christmas because, as is often the case with families during this day and age, we are pulled in several different directions. We were able to get together this past Sunday and celebrate with a Christmas dinner.
My first course for our dinner was an Asparagus and Shrimp Crepe. It was delicious and a great way to start our night together. We toasted our time together with a flute of Prosecco that accompanied the first course of Asparagus and Shrimp Crepes. I hope that you enjoy them as much as we.
Start off by blanching the asparagus so that it is tender but still a beautiful bright color.
Then make your crepes. Separating them with pieces of paper towel.
Saute your mushrooms in butter. Add the flour, milk and dill weed.
Add cream cheese and stir until melted and thick.
If you have salad shrimp you can add them to the sauce now.
Otherwise, if you have large shrimp as I did, cut them into thirds.
Add them to the cream cheese sauce and cook until shrimp are pink and cooked through.
Center the asparagus onto the crepe.
Spoon the sauce containing the shrimp and mushrooms onto the asparagus.
Roll them up and place them seam side down into a baking pan sprayed with cooking oil.
Brush with butter, sprinkle with Parmesan cheese and bake until heated through.
The recipe I am sharing is for 1 dozen crepes. I served one per person as a first course of a 5 course meal. Feel free to halve the recipe for less people or double the recipe to serve as a main course or for more people as a first course.
Asparagus Shrimp Crepes
24 spears of asparagus, trimmed and blanched
12 crepes (recipe included)
12 oz. sliced mushrooms
1/4 c. butter
1/4 c. flour
salt and pepper to taste
2 t. dill weed
1 1/2 c. milk
8 oz. cream cheese
1 lb. shrimp (if salad shrimp leave whole, all others cut into bite size pieces)
4 T, butter, melted
Shredded Parmesan Cheese
2 eggs, beaten
1 1/2 c. milk
1 c. flour
1 T. cooking oil
pinch of salt
Combine all ingredients. Heat a lightly greased 6" skillet. Add 2 T. of batter, lifting pan and tilting to coat bottom of skillet. Return to heat until top is dry and bottom is slightly browned, invert onto paper towel, separating each crepe as they are completed.
adapted from Pillsbury
Saute mushrooms, seasoned with salt and pepper, in butter until softened. Add the flour and stir to coat, cooking until flour starts to brown and smell nutty. Add the milk and dill weed, cook and stir until smooth and thickened. Stir in the cream cheese until melted. Add the shrimp (if using precooked just stir to coat with sauce) and cook until pink. Remove sauce from heat.
Coat 2 (9x13) baking pans with cooking spray. Lay a crepe flat into the pan and center two asparagus spears on the crepe. Ladle about 2 T. of the sauce over the asparagus, using all of the sauce. Fold over the crepes and turn seam side down, 6 filled crepes to each baking pan. Brush with melted butter and sprinkle with parmesan cheese. Bake in a preheated 350* oven for 20 minutes or until heated through. Print Recipe
Here are some more great Sunday Supper Ideas
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue's Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.