Creole Shrimp Viala
Updated October 10, 2023
- Total Time
- 47 minutes
- Prep Time
- 35 minutes
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 jumbo shrimp, about ¾ pound total weight
¼ cup plus 1 teaspoon dry sherry
6 tablespoons melted butter
½ teaspoon finely minced garlic
2 tablespoons freshly squeezed lemon juice
2 bay leaves, broken into half-inch pieces
1 sprig fresh thyme
Salt to taste, if desired
Freshly ground pepper to taste
¼ pound crawfish tails, shelled and with their own fat, or an equal amount of shrimp, shelled
1 tablespoon finely chopped onion
1 tablespoon finely chopped sweet red pepper
1 tablespoon finely chopped celery
1 tablespoon finely minced garlic
½ teaspoon Pernod
3 tablespoons heavy cream
½ cup fine fresh bread crumbs
Nutritional analysis per serving
3 grams carbs; 60 milligrams cholesterol; 129 calories; 3 grams monosaturated fat; 7 grams saturated fat; 11 grams fat; 121 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Leave shells on jumbo shrimp. Place them, feeler-claws down, on flat surface. Cut through upper shell, almost but not down to feeler claws. Open up top shells butterfly-style. Pull meat from shells, leaving meat attached at the bottom. Press meat back into shells.
- Step 2
Arrange opened-up shrimp, shell side down, on a baking dish. Pour ¼ cup sherry and 4 tablespoons melted butter over shrimp. Sprinkle the tops with garlic, lemon juice, bay leaves, thyme, salt and pepper. Blend well. Set aside.
- Step 3
Put the crawfish tails and their fat or the shrimp on a flat surface and chop as finely as possible. There should be about ½ cup.
- Step 4
Heat remaining 2 tablespoons butter in a small skillet and add onion, sweet pepper, celery and garlic and cook, stirring, about 2 minutes. Add this to chopped crawfish. Add remaining 1 teaspoon sherry, Pernod, cream, salt, pepper and bread crumbs. Blend well. Spoon an equal portion of the mixture onto each opened-up shrimp. Pat mixture to make it adhere to top of each shrimp.
- Step 5
Meanwhile, preheat oven to 450 degrees. Arrange shrimp stuffed side up on a baking dish and place in oven. Bake 12 minutes until piping hot.
Private Notes
Comments
Delicious. Did use the crawfish. Would use less butter, as the sauce is very thin. Serve with rice or bread. Skipped the pernod, used more sherry and lovely flavor to the sauce. Panko bread crumbs worked well, used less. Maybe cook a bit longer.
Six shrimp = eight appetizer servings. That's a neat trick. I'd use colossal shrimp, one a piece.
Delicious. Did use the crawfish. Would use less butter, as the sauce is very thin. Serve with rice or bread. Skipped the pernod, used more sherry and lovely flavor to the sauce. Panko bread crumbs worked well, used less. Maybe cook a bit longer.