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“Giants of Jazz: Art…

Apr 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

2017 New Orleans Air…

Apr 23 - 23, 2017
Naval Air Station Joint Reserve Base New Orleans in Belle Chasse, La., will… more

Cecilia Vicuña: About…

Apr 23 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 23 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Guys and Dolls Jr.

Apr 23 - 23, 2017
Set in Damon Runyon's New York City, Guys and Dolls JR. follows gambler, Nathan… more

Kids in the Kitchen…

Apr 23 - 23, 2017
Lead by the staff of SOFAB we are happy to offer the next installment of… more

Little Gem Saloon…

Apr 23 - 23, 2017
Little Gem Saloon is proud to announce its Jazz Brunch starting in April with… more

Lusher Orchestra and…

Apr 23 - 23, 2017
Join us for the Lusher Orchestra and Choir Spring Concert! more

New Orleans Museum of…

Apr 23 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 23 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Pinch A Palooza…

Apr 23 - 23, 2017
Pinch A Palooza 2017, a family friendly seafood festival celebrating… more

Senga Nengudi:…

Apr 23 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Shotgun House Tour

Apr 23 - 23, 2017
Tour seven private homes in beautiful Faubourg St. John that showcase the… more

Tennessee Williams -…

Apr 23 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

Trinity Artist Series…

Apr 23 - 23, 2017
Join us for The New Orleans Trombone Choir, directed by John Risey!   more

David Hansen's Garden…

Apr 24, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

International…

Apr 24 - 24, 2017
On Monday, April 24th, International Sculpture Day, The Poydras Corridor… more

Monday Blues

Apr 24, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Apr 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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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