Louisiana shrimp viala

11 September 2006
Louisiana shrimp viala


(serves six)

36 head-on shrimps
1lb jumbo lump crab meat
½ cup melted butter
½ cup onions finely diced
½ cup celery finely diced
¼ cup red pepper finely diced
2tbs garlic finely diced
1tsp dried thyme
1tsp dried basil
1tbs Creole or Dijon mustard
1tbs dry sherry
½ cup Béchamel sauce
¾ cup Italian breadcrumbs seasoned
Salt and cracked black pepper
½ cup butter melted
½ cup dry sherry
1 cup water


Pre-heat oven to 180°C. Prepare shrimps: placing each shrimp the right side up 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 allthe other ingredients except the crab meat salt pepper and the last three. Blend until all are well incorporated. Gently fold in crab meat being careful not to break lumps. Season to taste.

Stuff shrimp tails with generous portions of crab meat stuffing.Once stuffed the tails should lie flaton a baking pan.

Place on a large baking sheet and drizzle with butter and sherry. Put water into the bottom of the baking pan.

Cook until stuffing is golden brown about 15-20 minutes.

To serve

Place 2oz of crawfish butter in centre of each plate and top with the shrimps.

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