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Cecilia Vicuña: About…

Mar 29 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Comedy Gold hosted by…

Mar 29, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Mar 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Mar 29, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Museum of…

Mar 29 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 29 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

Saenger Theatre…

Mar 29 - 29, 2017
He is one of popular music's most deeply revered figures, the main creative… more

Senga Nengudi:…

Mar 29 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Sippin' In the…

Mar 29 - 29, 2017
Come and enjoy great food and entertainment in one of the most beautiful and… more

The Maison Presents -…

Mar 29 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

YLC Wednesday at the…

Mar 29 - 29, 2017
Join us for the 18th Annual Wednesday at the Square. The 12-week concert series… more

Dividing the Estate

Mar 30 - Apr 15, 2017
The third regional premiere of our season is the winner of the Outer Critics… more

Heart of the House

Mar 30, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park 1st…

Mar 30 - Apr 2, 2017
Join us for the 1st Annual Treme Crab Festival! Festival go-ers will experience… more

Lilith in Loa…

Mar 30, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

RAW: New Orleans =…

Mar 30 - 30, 2017
Join us @ RAW: New Orleans for a local creative explosion of film, fashion,… more

SoFAB’s New Spring…

Mar 30 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

Thursdays at Twilight…

Mar 30 - 30, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Happier Hour Wine…

Mar 31 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Hogs for the Cause

Mar 31 - Apr 1, 2017
Join us for Hogs for the Cause, the nation’s premier fundraiser for… more

Cecilia Vicuña: About…

Mar 29 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more
OVG Guide Widget 1

Hotel Monteleone Criollo Restaurant's Chilled Shrimp, Blue Crab & Avocado

HERB OIL
Ingredients:
• 1/4 cup rough chopped basil leaves
• 1/4 cup chopped parsley sprigs
• 1/4 cup chopped scallions (green part only)
• 2 tablespoons lemon juice
• 1 cup olive oil
• salt & white pepper to taste

Method of Preparation:
Place all ingredients in a blender and blend until completely liquefied.

SPICY TOMATO COULIS
Ingredients:
• 1 cup peeled and chopped tomatoes
• ½ teaspoon tomato paste
• 1/4 teaspoon Tabasco Sauce
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• ½ cup olive oil
• salt & pepper to taste

Method of Preparation:
Place all ingredients in a blender and blend until completely pureed.

CHUNKY AVOCADO GUACAMOLE
Ingredients:
• 2 cups diced avocado
• ½ cup diced tomato
• 1/4 cup diced red onion
• 1 tablespoon chopped cilantro
• 2 tablespoons lime juice
• 1/4 teaspoon of Tabasco Sauce
• salt & white pepper to taste

Method of Preparation:
Fold all ingredients in a small bowl.

BLUE CRAB SALAD
Ingredients:
• 2 cups lump crabmeat
• 2 tablespoons minced chives
• 2 egg yolks
• ½ cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup lemon juice
• salt & white pepper to taste

Method of Preparation:
In a small bowl, using a thin wired whisk, blend the egg yolks, chives, garlic, and lemon juice. Once well blended, whisk vigorously while streaming in the olive oil creating a well emulsified aioli. Fold in the lump crabmeat and season to taste with salt and white pepper.

ASSEMBLY:

Components:
• 6 tail-on peeled and de-veined grilled jumbo shrimp
• 12 Chive Stems
• Chunky Avocado Guacamole (see recipe above)
• Blue Crab Salad (see recipe above)
• Spicy Tomato Coulis (see recipe above)
• Herb Oil (see recipe above)

Presentation:
1) Place a 2 ½ inch wide by 1 inch tall ring mold on the center of a dinner plate.
2) Place 3 tablespoons of Chunky Avocado Guacamole in the ring mold, and lightly press with a spoon creating a leveled layer.
3) Layer 3 tablespoons of Blue Crab Salad on top of the Chunky Avocado Guacamole and press lightly with a spoon.
4) Layer an additional 3 tablespoons of Chunky Avocado Guacamole on top of Blue Crab Salad and lightly press with a spoon leveling with the top of the ring mold.
5) Remove the ring mold and spoon in two tablespoons of Spicy Tomato Coulis in a circle around the molded ingredients.
6) Drizzle dollops of Herb Oil around the Spicy Tomato Coulis.
7) Place a Grilled Jumbo Shrimp on top of the molded ingredients and garnish with the chive stems.
8) Repeat steps 1 to 7 five more times.

Serves: 6

 

Gulf Shrimp Blue Crab & Avocado