Upcoming Events


A Louisiana Parlor:…

Oct 4 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Oct 4 - 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

City Park Pumpkin…

Oct 4 - 25, 2015
Get ready for some nonstop fall fun at New Orleans' City Park! Located at City… more

Collective Media…

Oct 4 - 25, 2015
Join Longue Vue for the first opening of its three-part "Collective… more

Fats Domino & Dave…

Oct 4 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Gretna Heritage…

Oct 4 - 4, 2015
Join us in celebrating the Gretna Heritage Festival, encompassing 25 city… more

Hell Yes Fest

Oct 4 - 11, 2015
HUKA Entertainment and The New Movement are proud to announce the 4th Annual… more

Longue Vue House and…

Oct 4 - 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

New Orleans Saints…

Oct 4 - 4, 2015
The New Orleans Saints & the Dallas Cowboys kick-off at 7:30 pm. more

New Orleans Swing…

Oct 4 - 5, 2015
Dancers and vintage enthusiasts from all over the world are preparing to visit… more

Newcomb Art Museum of…

Oct 04, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

SoFAB presents Cirque…

Oct 4 - 4, 2015
The Southern Food and Beverage Museum is happy to announce that the Cirque de… more

Southern Rep presents…

Oct 4 - 10, 2015
Does art imitate life or vice versa? In this effervescent romantic comedy by… more

The Foundation…

Oct 4 - 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Photography of…

Oct 04, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

The Sweat Social…

Oct 4 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

Treme Festival

Oct 4 - 4, 2015
On the first weekend of October, the famous Tremé neighborhood will host… more

Trinity Artist Series…

Oct 4 - 4, 2015
"Uncle Wayne" Daigrepont, presents his special brand of entertaining… more

7th Annual Pumpkin…

Oct 5 - 31, 2015
The Lutcher/Gramercy Lions Club presents its 7th Annual Pumpkin Patch at the… more

Preservation Hall…

Oct 5 - 5, 2015
Live New Orleans Jazz Nightly! more

A Louisiana Parlor:…

Oct 4 - 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… 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


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