Upcoming Events

|

“Giants of Jazz: Art…

Oct 22 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 22, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

Dim Sum Brunch at…

Oct 22, 2017
Sister to Gulotta’s acclaimed MOPHO, Maypop located in downtown’s… more

East of the…

Oct 22, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 22, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 22 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Magazine St. Art…

Oct 22, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Maison Dupuy Hotel’s…

Oct 22 - 22, 2017
Sundays don't get any better than this in New Orleans! Locals & visitors… more

Saenger Theatre…

Oct 22 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

Toups South Presents…

Oct 22 - Dec 31, 2017
Join us at Toups for Sunday Brunch! Sunday Brunch at Toups South just got… more

David Hansen's Garden…

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

David Hansen's Garden…

Oct 23 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

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

The Somerton Suitcase…

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

"Organ & Labyrinth"-…

Oct 24 - 24, 2017
Normal 0 false false false EN-US X-NONE X-NONE … more

Dinner with a…

Oct 24 - 24, 2017
Join James Linn, curator of The Pelican State Goes to War: Louisiana in World… more

Live in Concert:…

Oct 24 - 24, 2017
Join one of New Orleans' most innovative musicians, Christian Scott aTunde… more

Newman Arts and the…

Oct 24 - 24, 2017
Newman Arts and the New Orleans Hispanic Heritage Foundation in collaboration… more

Singer/Songerwriter…

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

The Historic N.O.…

Oct 24 - 29, 2017
Just in time for Halloween, The Historic New Orleans Collection is offering… more

“Giants of Jazz: Art…

Oct 22 - 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