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“Giants of Jazz: Art…

Apr 30 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

Apr 30 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

Apr 30 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 30 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Disney On Ice…

Apr 30 - 30, 2017
Make unforgettable memories with Mickey, Minnie and all your Disney friends… more

Disney On Ice…

Apr 30 - 30, 2017
Disney On Ice presents Follow Your Heart is bringing Disney•Pixar’s… more

New Orleans Museum of…

Apr 30 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 30 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 30 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 30 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Apr 30 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

Apr 30 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

STS9

Apr 30 - 30, 2017
Since forming in Atlanta 15 years ago, instrumental electronic rock band STS9… more

Tennessee Williams -…

Apr 30 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

Zurich Classic

Apr 30 - 30, 2017
Golf fans will have a chance to support regional children's charities while… more

CNN presents Sound…

May 1 - 1, 2017
CNN invites you to a special screening of SOUNDTRACKS: SONGS THAT DEFINED… more

David Hansen's Garden…

May 01, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

May 01, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

The Georgian…

May 1 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The Irish House…

May 01, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

“Giants of Jazz: Art…

Apr 30 - 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