113 SHRIMP VIALA | Hooks, Lies & Alibis with Chef John Folse | LPB
play button image Watch|
Shop LPB|
About Us|
Thursday, November 15, 2018
Donate Now!!


Prep Time: 30 Minutes
Yields: 6 Servings

This unique shrimp presentation is a take-off of the famous Stuffed Shrimp Viala (see recipe), which is also featured in this book. The difference is that in this recipe, we have combined the jumbo shrimp with other ingredients to create a wonderful light wine sauce that is perfect when served as an hors d’oeuvre or over pasta as an entrée.

3 dozen (21–25 count) shrimp, peeled and deveined
¼ pound butter
1 tbsp minced garlic
¼ cup sliced green onions
¼ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup diced green bell pepper
2 tbsps flour
1 ounce dry white wine
2½ cups hot shellfish stock
1 tsp lemon juice
1 tsp chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste

In a heavy-bottomed sauté pan, melt butter over medium-high heat. Add minced garlic, green onions and mushrooms and sauté 2 minutes or until slightly wilted. Stir in bell peppers and cook 1 additional minute. Add shrimp and stir-fry 2 minutes or until pink and curled. Whisk in flour and blend until a white roux is achieved (see roux recipes). Deglaze with wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley then season to taste using salt, pepper and granulated garlic. Cook until sauce is thickened and shrimp are perfectly done. Additional stock may be used if the sauce becomes too thick. Serve in an au gratin dish or heated chafing dish with garlic croutons.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2018 LETA. All Rights Reserved.