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“Giants of Jazz: Art…

May 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

BB's Stage Door…

May 28 - Jun 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

Beyond the Canvas:…

May 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

May 28 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Celebrate National…

May 28 - 28, 2017
Trinity, known for its imaginative cuisine, creative cocktails and bustling… more

Chicken on the Bone…

May 28 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Heurigen: An Austrian…

May 28 - 28, 2017
The Deutsches Haus is presenting Heurigen: An Austrian Wine Festival on Sunday,… more

Magnolia State Feis

May 28 - 28, 2017
Following the Louisiana State Championship Feis, the new Magnolia State Feis… more

Mercedes Benz…

May 28 - 28, 2017
The  8th Annual  Bayou Country Super Fest is coming to the Mercedes… more

New Orleans Greek…

May 28 - 28, 2017
Every year descendents of one of the Western world's oldest cultures celebrate… more

New Orleans Museum of…

May 28 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

May 28 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

May 28 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

May 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

May 28 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

The Go-Go

May 28 - 28, 2017
The Go-Go is a live music series featuring Cajun & Americana dance bands.… more

The Historic New…

May 28 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The New Orleans Wine…

May 28 - 28, 2017
The New Orleans Wine & Food Experience is one of the premiere events in… more

David Hansen's Garden…

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

Monday Blues

May 29, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

May 28 - 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