Cajun and Creole Recipes

Louisiana Rolled Omelet with Shrimp Sauce

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Shrimp Sauce

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk or light cream
  • Salt and pepper
  • 1 (5 1/2 ounce) can small shrimp, well drained


  • 2 tablespoons butter
  • 6 eggs
  • 6 tablespoons water
  • 1/2 teaspoon salt
  • Few grains black pepper


Shrimp Sauce

  1. Make cream sauce, then add shrimp.

Yield: about 3/4 cup

  1. Melt butter in a 10 inch skillet.
  2. Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom.
  3. Top with Shrimp Sauce; loosen with spatula; roll.
  4. Turn out onto a hot platter.

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