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“Giants of Jazz: Art…

May 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

May 25 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

May 25 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

May 25 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

David Hansen's Garden…

May 25, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Heart of the House

May 25, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Jazz in the Park

May 25 - Jun 1, 2017
Jazz in the Park returns for its 11th season this spring running from March… more

Lilith in Loa…

May 25, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

New Orleans Museum of…

May 25 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

May 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

May 25 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

May 25 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

NOWFE Wine Dinner at…

May 25 - 25, 2017
Windsor Court is thrilled to once again be a part of the New Orleans Wine and… more

Senga Nengudi:…

May 25 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SoFAB’s New Spring…

May 25 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

The Georgian…

May 25 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The Historic New…

May 25 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The New Orleans Wine…

May 25 - 28, 2017
The New Orleans Wine & Food Experience is one of the premiere events in… more

Wines of Germany

May 25 - 25, 2017
Sip a new side of German wine with a guided tasting curated by Bill Burkhart of… more

BB's Stage Door…

May 26 - Jun 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

“Giants of Jazz: Art…

May 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Peche Seafood Grill Spicy Ground Shrimp and Noodles

Ingredients:
• 2# small shrimp, peeled, deveined and ground
• 3 cups onion, diced
• 1 tbsp garlic, minced
• 2 tbsp jalapeno, minced
• 1 tbsp ginger, minced
• 2 tbsp curry powder
• 2 tbsp Korean red chili powder
• 1 tbsp tomato paste
• 1 ½ tbsp flour
• 5 cups chicken stock
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 cup basil, torn
• 1 cup scallions, sliced
• 1 # fettuccini, cooked
• 2 Tbsp chili oil

Curry powder:
• ½ c cumin, toasted
• ½ c coriander, toasted
• ¼ c turmeric
• ¼ c paprika
• ¼ c mustard powder
• 2 tbsp cayenne
• 1 tbsp cardamom

Method of Preparation:
In a large pan over medium high heat sauté the onion. Once browned add the minced garlic, jalapeno, and ginger. Lower the heat to medium and add the curry powder and Korean red chili powder. Toast the spices for 30 seconds and then add the tomato paste. Cook the paste for a minute or so then add the ground shrimp. Cook the shrimp over medium heat until fully cooked through, stirring frequently.

Dust the mixture in the pan with flour and stir to incorporate, cook until no visible clumps of flour remain, about 2 minutes. Add the chicken stock, reduce heat to low, and stir to combine.
Allow the mixture to thicken and come together, roughly 25 minutes. Add the reserved lemon and lime juice and zest.

Finish by adding to the pan the cooked fettuccini noodles, basil and green onions. Season the ground shrimp according to taste with salt and pepper. Portion into bowls and drizzle with chili oil.

Yield: 8 servings