Shrimp Viala In Crawfish Tasso Butter

Recipe Ingredients

		Ingredients For Shrimp Viala
3		Ten to twelve count head-on shrimp
1 teaspoon	5ml	Dried basil
1 tablespoon	15ml	Creole mustard
1 lb	454g / 16oz	Jumbo lump crabmeat
1 tablespoon	15ml	Dry sherry
1/2 cup	99g / 3.5oz	Melted butter
1/2 cup	118ml	Bechamel sauce
1/2 cup	31g / 1.1oz	Finely diced onions
3/4 cup	109g / 3.8oz	Seasoned Italian bread crumbs
1/4 cup	27g / 1oz	Finely diced celery
1/4 cup	36g / 1.3oz	Finely diced red bell pepper
		Salt and cracked black pepper
1/2 cup	99g / 3.5oz	Melted butter
2 tablespoons	30ml	Finely diced garlic
1/2 cup	118ml	Dry sherry
1 teaspoon	5ml	Dried thyme
1 cup	237ml	Water
		Ingredients For Crawfish Tasso butter**
1/4 cup	49g / 1.7oz	Melted butter
1/4 cup	15g / 0.5oz	Sliced green onions
1/2 cup	118ml	Fresh crawfish tails
1 section		Fresh thyme
1/4 cup	36g / 1.3oz	Diced tasso
1 oz	28g	Dry white wine
1 tablespoon	15ml	Minced garlic
1 1/2 cups	355ml	Heavy whipping cream
1/4 cup	15g / 0.5oz	Diced tomato
1/4 lb	113g / 4oz	Unsalted butter
1/4 cup	59ml	Sliced mushrooms
		Salt and cracked black pepper to taste

Recipe Instructions

METHOD for SHRIMP VIALA:

Preheat oven to 350F. Place shrimp right side up on cutting board. Using a sharp paring knife, cut through the tail shell from the top of the tail to the bottom of the flipper, making sure not to separate head from tail. Using your thumbs, open the tail flat, remove the vein and gently pry the meat away from the shell, leaving it intact at the head. Set aside.

In a large mixing bowl, combine all of the above ingredients except crabmeat, salt and pepper and the last three ingredients. Using a large spoon, blend until all ingredients are well incorporated. Gently fold in crabmeat being careful not to break lumps. Season to taste using salt and pepper. Stuff tail with generous portion of crabmeat stuffing. Once stuffed, the tail should lay flat on a baking pan.

Place stuffed shrimp on a large baking sheet and drizzle with butter and sherry. Put water into the bottom of the baking pan and place on center oven rack. Bake until stuffing is golden brown, approximately fifteen to twenty minutes. Place two ounces of crawfish butter in center of plate and top with six shrimp.

Method for CRAWFISH TASSO BUTTER:

In a heavy bottom Saute pan, heat butter over medium high heat. Add all ingredients up to and including the thyme. Saute until crawfish and Tasso are cooked thoroughly and vegetables are wilted, approximately ten minutes. Deglaze with white wine, reduce slightly and add heavy whipping cream.

Continue to cook until volume of cream is reduced to one half and thickened. Slowly mount butter, a few pieced at a time, stirring constantly until all is incorporated. Remove from heat and season to taste using salt and pepper.

All ingredients may be strained from the sauce or allowed to remain depending on preference. Hold warm until serving.

YIELDS: 1 1/2 cups

COMMENT:

This unique shrimp presentation was designed here at Lafitte's Landing Restaurant for use during the height of the white shrimp season. At this time of year, shrimp are plentiful and we only select ten to twelve count shrimp for this recipe.

Source:
Chef John Folse

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