Shrimp Noel

Prep Time: 45 Minutes
Yields: 6 Servings

In Louisiana, it’s always the right season for shrimp. The combination of red and green bell peppers in this recipe ensure that your shrimp will be perfectly dressed for the holiday season.


  • 3 dozen (21–25 count) shrimp, peeled and deveined
  • ¼ pound butter
  • 1 tbsp diced garlic
  • ¼ cup sliced green onions
  • ¼ cup sliced mushrooms
  • ¼ cup diced red bell peppers
  • ¼ cup diced green bell peppers
  • 2 tbsps flour
  • 1 ounce dry white wine
  • 2½ cups hot shrimp stock
  • 1 tsp lemon juice
  • 1 tsp parsley
  • salt and cracked black pepper to taste
  • garlic croutons for garnish
  • Method:
    In a heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté garlic, green onions and mushrooms 2 minutes or until mushrooms are slightly wilted. Stir in bell peppers, and cook 1 additional minute. Add shrimp and stir-fry into vegetables for 3 minutes or until they begin to turn pink and curl. Blend in flour until a white roux is achieved. NOTE: The flour will absorb most liquid in pan and act as a thickening agent for sauce. Deglaze with white wine and add hot stock. Whisk well. Add lemon juice, parsley, salt and pepper. Cook until sauce is thickened, but avoid overcooking shrimp. Additional stock make be added if sauce becomes too thick. Serve with garlic croutons in an au gratin dish or heated chafing dish.

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