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“Giants of Jazz: Art…

Oct 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 23, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 23 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 23, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 23 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Monday Blues

Oct 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Saenger Theatre…

Oct 23 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Somerton Suitcase…

Oct 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Oct 24 - 24, 2017
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Dinner with a…

Oct 24 - 24, 2017
Join James Linn, curator of The Pelican State Goes to War: Louisiana in World… more

East of the…

Oct 24, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Live in Concert:…

Oct 24 - 24, 2017
Join one of New Orleans' most innovative musicians, Christian Scott aTunde… more

Newman Arts and the…

Oct 24 - 24, 2017
Newman Arts and the New Orleans Hispanic Heritage Foundation in collaboration… more

Singer/Songerwriter…

Oct 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Historic N.O.…

Oct 24 - 29, 2017
Just in time for Halloween, The Historic New Orleans Collection is offering… more

The Historic New…

Oct 24 - 24, 2017
 The Historic New Orleans Collection will host Maurice Martinez for an… more

10 Years of SoFAB…

Oct 25 - 25, 2017
The National Food & Beverage Foundation will host the next in its… more

Comedy Gold hosted by…

Oct 25 - Nov 1, 2017
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Oct 25, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

“Giants of Jazz: Art…

Oct 23 - 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