Yield: 4 to 6 servings (about 20 crepes)
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.

Creole Spice

"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.

Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.