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2015 AVP New Orleans…

May 23 - 24, 2015
The AVP Pro Beach Volleyball Tour will make its return to New Orleans this… more

48th Annual Gonzales…

May 23 - 23, 2015
The festival features World Champion Jambalaya served daily, live music and… more

Edgar Degas: The…

May 23 - 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

EN MAS’: Carnival and…

May 23 - Jun 7, 2015
Curated by Claire Tancons, Krista Thompson, EN MAS': Carnival and Performance… more

ETCHYNPÜFE Group Show…

May 23 - 31, 2015
The Foundation Gallery is excited to host ETCHYNPÜFE, a group show… more

FOUR VOICES at the…

May 23 - 24, 2015
The Garden District Gallery is pleased to present FOUR VOICES featuring… more

Freret Street Publiq…

May 23 - 23, 2015
Join us for live music with Big Deal Burlesque.   more

Greek Festival

May 23 - 24, 2015
Every year descendents of one of the Western world's oldest cultures celebrate… more

Jim Roche: Cultural…

May 23 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Le Petit Theatre…

May 23 - 23, 2015
This classic Stephen Sondheim and George Furth musical traces the lives of… more

Neighborhood Pet…

May 23 - 23, 2015
 Neighborhood Pet Adoption & Bake Sale, sponsored by the Louisiana… more

Purchased Lives: New…

May 23 - Jul 18, 2015
The Historic New Orleans Collection's newest exhibition, "Purchased… more

Saturday Farmers…

May 23 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

Tennessee Williams:…

May 23 - 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The Irish House…

May 23 - 23, 2015
Join us at the Irish House for Patrick Cooper. more

The New Orleans Wine…

May 23 - 23, 2015
The New Orleans Wine & Food Experience is one of the premiere events in… more

48th Annual Gonzales…

May 24 - 24, 2015
The festival features World Champion Jambalaya served daily, live music and… more

The Irish House…

May 24 - 24, 2015
Join us at the Irish House for Aaron Lopez-Barrantes. more

Irish Sessions

May 25 - 25, 2015
Join us at the Irish House on Mondays for Irish Sessions. more

Preservation Jazz…

May 25 - 25, 2015
Live New Orleans Jazz Nightly! more

2015 AVP New Orleans…

May 23 - 24, 2015
The AVP Pro Beach Volleyball Tour will make its return to New Orleans this… 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