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“Giants of Jazz: Art…

Sep 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Sep 19, 2017 - Jul 03, 2027
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Designer and surface pattern artist Juliet Meeks shares her watercolor… more

David Hansen's Garden…

Sep 19, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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New Orleans Museum of…

Sep 19 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Singer/Songerwriter…

Sep 19, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Historic New…

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Comedy Gold hosted by…

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In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

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Sep 21, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

Sep 21 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Sep 21, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

House of Blues…

Sep 22 - 22, 2017
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Sep 22, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

New Orleans Museum of…

Sep 22 - 22, 2017
 Join us for the annual Love in the Garden! This will be  a night of… more

Stoned vs Drunk vs…

Sep 22, 2017 - Jul 24, 2026
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

The Irish Cultural…

Sep 22, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

“Giants of Jazz: Art…

Sep 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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