Upcoming Events

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A Louisiana Parlor:…

Sep 5 - Oct 11, 2015
This exhibition is in celebration of the acquisition of a superb Rococo Revival… more

Ashe Cultural Arts…

Sep 5 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Sep 5 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Legendary Musicians…

Sep 5 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Longue Vue House and…

Sep 5 - Oct 11, 2015
For the 10th Anniversary of the storm, Longue Vue will commemorate the revival… more

Louisiana Seafood…

Sep 5 - 6, 2015
From our waters to your plate, the Louisiana Seafood Festival is a celebration… more

New Orleans Museum of…

Sep 5 - 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

NOBA Hosts…

Sep 5 - 26, 2015
The New Orleans Ballet Association (NOBA) in partnership with Chalmette… more

NOBA's tuition-free…

Sep 5 - 25, 2015
Beginning this weekend, the NORDC/NOBA Center for Dance, along with other NOBA… more

Saturday Farmers…

Sep 5 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

Saturday's Auditions…

Sep 5 - 5, 2015
The New Orleans Jazz Orchestra is holding mandatory auditions at the Peoples… more

Southern Decadence…

Sep 5 - 7, 2015
Southern Decadence started  as a simple going-away party. As a top… more

The Foundation…

Sep 5 - Oct 30, 2015
Join us at the Foundation Gallery for  House: Group Exhibition with Andrew… more

The Historic New…

Sep 05, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Irish House -…

Sep 5 - 5, 2015
Join us at the Irish House for Crossing Canal. more

The Irish House…

Sep 5 - 5, 2015
Join us at the Irish House for Traditional Irish Ceili Night. more

The Katrina Decade:…

Sep 05, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Premiere of MFG:…

Sep 5 - 5, 2015
Join us for live entertainment  at the Maple Leaf Bar featuring The… more

The Sweat Social…

Sep 5 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

A Taste of the Opera

Sep 6 - 27, 2015
The New Orleans Association presents a weekly series featuring three opera… more

A Louisiana Parlor:…

Sep 5 - Oct 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

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