Upcoming Events

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“A Building With A…

Sep 30 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

Closing Celebration…

Sep 30 - 30, 2016
The New Orleans Workers' Center for Racial Justice and the New Orleans People's… more

David Hansen's Garden…

Sep 30, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

First Annual…

Sep 30 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

FREEMAN'S OWN: A…

Sep 30 - 30, 2016
As a follow-up to the panel discussion and book signing with editor John… more

Historic New Orleans…

Sep 30, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

House of Blues…

Sep 30 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Music Box Village…

Sep 30 - 30, 2016
On Friday, September 30th and Saturday, October 1st, 2016, New Orleans Airlift… more

New Orleans Funk Band…

Sep 30 - 30, 2016
NOISEWATER is a New Orleans funk rock band comprised of musicians from a… more

Pippin

Sep 30 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Scales & Ales

Sep 30 - 30, 2016
Soak up the sights and sounds at the 7th annual Scales & Ales event … more

Stoned vs Drunk vs…

Sep 30 - 30, 2016
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

The Franchise

Sep 30 - Dec 30, 2016
The best of the cream of the crop. A showcase of the heavyweights. The… more

The Lipstick: FLOCK

Sep 30 - Oct 1, 2016
Premiering at the CAC, The Lipstick is a provocative dance performance… more

Ultimate Lindy Hop…

Sep 30 - Oct 3, 2016
Come experience the wonders of our magical traditional jazz, blues, and swing… more

28th Annual Car Show

Oct 1 - 1, 2016
Join us for The 28th Annual Car Show, put on by the St. Bernard Antique Auto… more

Art for "Arf's" Sake

Oct 1 - 1, 2016
Art for Arf's Sakes" will be held at the NO Fleas Market,  during… more

Art for Arts Sake…

Oct 1 - 1, 2016
Art for Art's Sake is an annual arts walk event in the downtown arts district.… more

Art for Arts' Sake

Oct 1 - 1, 2016
Created by the Contemporary Arts Center in 1980, this annual rite of fall has… more

Ashe Cultural Arts…

Oct 1 - 1, 2016
Come enjoy football all day! Grab a drink at the bar, a meal, and watch game… more

“A Building With A…

Sep 30 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… 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