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“Giants of Jazz: Art…

Apr 26 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Beyond the Canvas:…

Apr 26 - 26, 2017
In conjunction with Beyond the Canvas: Contemporary Art from Puerto Rico,… more

Beyond the Canvas:…

Apr 26 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

Apr 26 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 26 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

Apr 26, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Apr 26, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Apr 26, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Bridal…

Apr 26 - 26, 2017
We are excited to announce our all-new bridal show! "The New Orleans… more

New Orleans Museum of…

Apr 26 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 26 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 26 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 26 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Apr 26 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

Apr 26 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SOFAB Museum Presents…

Apr 26 - 26, 2017
Join SoFAB for a special exploration of Madeira, the Portuguese fortified wine.… more

Tennessee Williams -…

Apr 26 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

The Georgian…

Apr 26 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The Maison Presents -…

Apr 26 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

The Saenger Theatre…

Apr 26 - 26, 2017
Come see Alton Brown's all new show EAT YOUR SCIENCE! Brown fans can expect… more

“Giants of Jazz: Art…

Apr 26 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

GW Fins’ Fresh Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

Ingredients for Broth:

• 1 each Lemongrass Stalk
• 1 tsp Freshly grated Ginger Root
• Stems From 1/2 bunch Cilantro
• Stems From 6 stalks Thai Basil
• 1 tsp Diced Shallots
• ½ tsp Diced Garlic
• 1lbFresh, Head-on Louisiana Shrimp, rough chopped
• 2 tsp Olive Oil
• 1 tsp Green Curry Paste
• 1 can Coconut Milk
• 1 ½ cup Water
• 1 each Kaffir Lime Leaf
• 1 tsp Fish Sauce

Method for Broth:

1) Rough chop the shrimp (heads and shells intact) and sauté them in a little olive oil on medium heat, browning slightly. Add the crushed and chopped lemongrass, ginger, shallots, garlic, lime leaf, basil and cilantro stems and continue to cook on medium heat for 2 or 3 minutes, stirring often. Add the curry paste and stir in the water.

2) Cook on a low boil for 30 minutes. Add the coconut milk and return to a simmer. Blend thoroughly with an immersion blender and strain. May be made ahead and refrigerated.

Balance of Ingredients:

20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they're from Louisiana - use 1 lb of Shrimp, if headless)

1/2 lb. Baby Bok Choy, split, washed and drained
1 Pkg Fresh Rice Noodles (If dried are substituted cook according to the package directions)
¼ cup Fresh, chopped Thai basil
¼ cup Fresh, chopped Cilantro Leaves
2 tsp. Olive Oil
2 Tbs. Water

Method:

1) Heat the broth to boiling.

2) In a separate large sauté pan, sauté the shrimp on high heat in a little olive oil for 1 minute on each side and reserve. They won't be cooked all the way but will finish in the broth.

3) Add Baby Bok Choy, and turn heat to high. Sauté for two minutes. Add the water and cover the sauté pan, cook an additional two minutes. Take off the heat to finish cooking.

4) Add the shrimp and bok choy to the boiling broth. When it returns to a boil add the fresh noodles and cook for 15 seconds. Plate in 2 large bowls, dividing the noodles and the balance of ingredients. Garnish with freshly chopped herbs.

 

GW Fins Shrimp Broth