"Stirrin' It Up" Shrimp Viala
PREP TIME: 20 Minutes

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.


  • 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

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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