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Louisiana Shrimp Crêpes
Category: Entrees

Servings: Serves 6


  • 12 savory (unsweetened) crêpes
  • 8 ounces fresh, unseasoned goat cheese
  • 3/4 ounce (about 1 1/2 tablespoons) minced shallots
  • Pinch plus 1 tablespoon salt, in all
  • Pinch of freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1 tablespoon finely minced garlic
  • 1/4 cup julienned tomato
  • 1 1/2 tablespoons Chardonnay
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons Creole seasoning
  • 1 cup fresh, peeled Louisiana shrimp
  • 1/2 stick (4 tablespoons) unsalted butter
  • 3 cups heavy cream


  1. In a mixer, cream the goat cheese with the shallots, pinch of salt, and pepper.
  2. Divide the filling between the 12 crêpes and roll the crêpes.
  3. Heat in a 350°F oven until the internal temperature is 145°F.
  4. Heat olive oil in a heavy-bottomed saucepan over medium heat.
  5. Sauté the onions and bell peppers; add the garlic, Creole seasoning, and remaining tablespoon salt.
  6. Cook 2 minutes, then add tomatoes.
  7. Deglaze the pan with the wine and add the heavy cream.
  8. Stir until smooth and continue to cook until the sauce clings to the back of a spoon.
  9. Add the shrimp, and break the butter into the sauce while stirring.
  10. When the shrimp are cooked through (after about 5 minutes) and the butter is fully incorporated, remove sauce from heat.
  11. Place 2 crêpes on each plate and pour the sauce over them.

Muriel’s Jackson Square, New Orleans, LA,


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