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“Giants of Jazz: Art…

Oct 21 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 21, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Backyard Grooves

Oct 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Boo at the Zoo

Oct 21 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Bruno Mars: 24K Magic…

Oct 21 - 21, 2017
Join us for Grammy Award winner and world-renowned, multi-platinum selling… more

Dim Sum Brunch at…

Oct 21, 2017
Sister to Gulotta’s acclaimed MOPHO, Maypop located in downtown’s… more

Double Dose

Oct 21, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

East of the…

Oct 21, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 21, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 21 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Krewe of BOO! Parade…

Oct 21 - 21, 2017
This spooktacular Halloween event is unlike any other parade in the world and… more

Magazine St. Art…

Oct 21, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Mahalia Jackson…

Oct 21 - 21, 2017
Join us at the Mahalia Jackson Theater for Ballet Hispanico! Led by… more

NOLA Cochon de Lait…

Oct 21 - 21, 2017
The First Annual NOLA Cochon de Lait Festival will take place on October 21,… more

NOLA Mac n Cheese…

Oct 21 - 21, 2017
Join us for the 1st Annual Mac N Cheese Fest. The inaugural Festival will… more

Oktoberfest NOLA

Oct 21 - 21, 2017
Cost $8 - children 12 and under free - tickets available at gate … more

Saenger Theatre…

Oct 21 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Fountain Lounge…

Oct 21 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The Historic New…

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

The House of Groove

Oct 21, 2017
The House of Groove is a House Party and a live improvised musical journey… more

“Giants of Jazz: Art…

Oct 21 - 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