Upcoming Events

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CANO & PhotoNOLA…

Jan 22 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

October @ The Front

Jan 22, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

Rashaad Newsome:…

Jan 22 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 22 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

David Hansen's Garden…

Jan 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Jan 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans…

Jan 23 - 26, 2017
Join us for Master Sugar Sculptor Sidney Galpern. She will be offering free… more

The Historic Carver…

Jan 23 - 23, 2017
Join us at the Historic Carver Theater for the Monday Night Blues Series,… more

The Irish House…

Jan 23, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Jan 23 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Jan 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

Clarence John…

Jan 24 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Exhibition to feature…

Jan 24 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

First Time Renovator…

Jan 24 - 31, 2017
Topics covered at this two-night workshop will be an analysis of the pros and… more

Saenger Theatre…

Jan 24 - 29, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Singer/Songerwriter…

Jan 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Jan 25, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Live Opera…

Jan 25 - 25, 2017
Opera Returns to Bourbon Street. Enjoy FREE opera entertainment at the Puccini… more

Opera on Tap

Jan 25 - 25, 2017
Now in its 10th season, Opera on Tap presents the finest young local and… more

The Historic Carver…

Jan 25 - 25, 2017
Join us at the Historic Carver Theater for the  Midweek Jazz … more

CANO & PhotoNOLA…

Jan 22 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… 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