› Enter Contest  › FREE Travel Brochures  › Contact Us  › Member Login  › Home
Newsletter Signup Facebook YouTube
Quick Search:   




›  Triple Your Museum Time in Shreveport-Bossier

›  Lafayette’s Downtown Alive! Music Fest

›  Houma, LA : Experience Bayou Country’s Best Museums


›  Lafayette

›  Houma

›  Louisiana's Cajun Bayou

Travel Videos

Jefferson Parish
Jefferson Parish
View All Travel Videos »

›  Cajun Country
›  Crossroads
›  Greater New Orleans
›  Plantation Country
›  Sportsman's Paradise
›  Statewide Attractions
›  List of Cities by Region
›  Visit Louisiana Coast!


Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner

Want to know more?

› View Results

Send this page to a friend
Louisiana Shrimp Crêpes
Category: Entrees
Louisiana Shrimp Crêpes

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,

Return to Recipe List




Advertise/Media Kit
About Us
Contact Us
Privacy Policy
Terms & Conditions
Member Login
Event User Login
Restaurant User Login
  AJR Media Group

© 2010-2013 - ALL RIGHTS RESERVED and all related content is owned by AJR Media Group unless otherwise noted.
Content may not be used without express, written permission by AJR Media Group.

Visit our other travel sites: · · ·