Shrimp Creole Stuffed Cornmeal Crepes Recipe
Active Time: 1 hour
Total Time: 1 hour 15 minutes
Ease of Preparation: Easy
Soulful Cornmeal Crepes:
- 1 cup medium-grind cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3 cups whole milk
- 4 tablespoons unsalted butter, melted
- Nonstick cooking spray
Shrimp Creole Filling:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 2 teaspoons Creole Spice, recipe follows
- 1 tablespoon chopped fresh thyme
- 2 tablespoons tomato paste
- 3 cups small-dice tomato
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh flat-leaf parsley
- 3 green onions, sliced, for serving
For the soulful cornmeal crepes: Whisk together the cornmeal, flour, baking powder, sugar and salt in a small bowl. In a larger bowl, whisk together the eggs and milk. Slowly whisk the dry ingredients into the egg mixture, then add the melted butter.
Heat a crepe pan or small (8-inch diameter) nonstick skillet over medium-high heat and spray with cooking spray. Add about 2 ounces (1/4 cup) of crepe batter and whirl around to cover the bottom of the pan. Cook the crepe until the edges start to brown, about 1 minute, then turn it over and cook until on the other side is lightly golden, about 30 seconds. Repeat cooking crepes until the batter is finished, transferring them to a plate with layers of wax paper in between. Cover with a kitchen towel to keep warm.
For the shrimp Creole filling: In a large skillet, melt the butter over medium heat. Add the onion, celery and bell pepper and cook, stirring frequently, until softened, 6 to 8 minutes. Add the garlic, Creole Spice, thyme and tomato paste and cook, stirring, until the tomato paste is just slightly darker, about 1 minute. Add the tomatoes and stir well. Cook until the tomatoes begin to break down and create a sauce, 10 to 15 minutes. Add the chicken broth, cream and Worcestershire and stir to combine. Add the shrimp, stir and cook just until the shrimp are opaque and beginning to curl, about 4 minutes.
Lay 1 crepe on a plate. Place 3 to 4 shrimp on one half of the crepe and fold the other half over, then fold into quarters to form a triangle. Repeat with the remaining crepes and shrimp mixture, placing 2 to 3 crepes on each plate. Ladle some sauce over each crepe. Sprinkle with parsley and green onions. Serve immediately.
"Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
Ease of preparation: Easy
- 3 tablespoons kosher salt
- 3 tablespoons Herbes de Provence
- 3 tablespoons ground cumin
- 1/3 cup cayenne pepper
- 1/4 cup freshly ground black pepper
- 1/4 cup sweet paprika
Combine the salt, Herbes de Provence, cumin, cayenne, black pepper and paprika in a small bowl. Store extra spice in an airtight container at room temperature for up to 6 months.
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