COMMENT:
This unique shrimp presentation was created at Lafitte’s Landing
for use during the height of the white shrimp season. The dish was
named in honor of J. P. Viala, builder of Viala Plantation, the
former home of Lafitte's Landing Restaurant.
INGREDIENTS:
- 3 dozen 21-25 count shrimp, peeled and de-veined
- ¼ cup olive oil
- 4 garlic cloves, sliced
- ¼ cup chopped green onions
- ¼ cup sliced mushrooms
- ¼ cup diced red bell pepper
- ¼ cup diced yellow bell pepper
- ¼ cup diced green bell pepper
- ½ cup diced Creole tomatoes
- 2 ½ tbsps flour
- 1 oz dry white wine
- 2 ½ cups hot shellfish or chicken stock
- 1 tsp lemon juice
- 1 tsp parsley
- salt and cracked black pepper, to taste
METHOD:
In a heavy-bottomed sauté pan, heat olive oil over medium
high heat. Sauté garlic, green onions and mushrooms approximately
2 minutes, or until vegetables are wilted. Add red, yellow and green
bell pepper and tomatoes, cook 1 additional minute. Add shrimp and
stir fry into vegetables until shrimp begin to turn pink and curl,
approximately 2 minutes. Sprinkle in flour and blend well to create
a white roux. The flour will absorb most of the liquids in the pan
and act as a thickening agent for the sauce. Deglaze with white
wine and add 2 cups hot stock, whisking well into seasoning mixture.
Add lemon juice and parsley and season to taste using salt and cracked
pepper. Cook until sauce is thickened and shrimp are done, but not
over cooked, 2 to 3 minutes. Additional stock may be added, should
sauce become too thick. This dish may be served in an au gratin
dish or heated chafing dish with garlic croutons.
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