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17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Andrew Jackson: Hero…

Mar 4 - 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Mar 4 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Edgar Degas: The…

Mar 4 - May 24, 2015
Featuring drawings, prints, sculpture, and photographs, all from a single… more

Jazz Pilates with…

Mar 4 - 25, 2015
The French Market and The New Orleans Jazz National Historical Park are proud… more

Jim Roche: Cultural…

Mar 4 - Jul 12, 2015
Born in 1943, Jim Roche received a BA from Florida State University (1961)… more

Mark Steinmetz: South

Mar 4 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Tennessee Williams:…

Mar 4 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The New Orleans…

Mar 4 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

Ogden After Hours…

Mar 5 - 5, 2015
Join us for Ogden After Hours for Colin Lake. more

The Columns Hotel…

Mar 5 - 26, 2015
The Historical Columns Hotel with its "sophiscicated atmosphere" and… more

Yappy Hour at The…

Mar 5 - 5, 2015
Yappy Hour at the The Velvet Cactus - 5:30 PM - 7:30 PM (Sorry, no dogs… more

Friends of the…

Mar 6 - 6, 2015
Local jazz band, the Panorama Jazz Band, will bookend the final concert of… more

International…

Mar 6 - 7, 2015
Now in its seventh year, the New Orleans International Children's Film… more

Jefferson Arts…

Mar 6 - 15, 2015
Mrs. Stancliffe's Rose Cottage Bed & Breakfast has been successful for many… more

Lauren Sturm - Bayou…

Mar 6 - 6, 2015
Performs solo acoustic piano. more

Music at the Mint…

Mar 6 - 6, 2015
Billie performs mainly in an avant-garde, free style painting expansive… more

Ponchatoula Antique…

Mar 6 - 8, 2015
Featuring-Antique Collectibles Booth, Fine Arts & Crafts Booth, Food Booth,… more

Preservation Jazz…

Mar 6 - 6, 2015
Live New Orleans Jazz Nightly! more

Preservation Resource…

Mar 6 - 6, 2015
The patron party features specialty cocktails and cuisine from world famous… more

17th Annual Martin…

Mar 4 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… 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