Prep Time: 30 Minutes
Yields: 6 Servings
This unique shrimp presentation was created at Lafitte's Landing Restaurant 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 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 or chicken 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 heat. Sauté minced garlic, green onions and mushrooms 2 minutes or until slightly wilted, stirring occasionally. Stir in all bell peppers and cook 1 additional minute. Add shrimp and stir-fry 2 minutes or until they begin to turn pink and curl. Whisk in flour and blend until a white roux is achieved. 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.