Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

Main Course

Recipe courtesy of Chef Tenney Flyn, GW Fins in New Orleans, LA

Serves 2

Ingredients: 

 

 Ingredients for Broth

  • 1 each Lemongrass Stalk 
  • 1 teaspoon freshly grated Ginger Root 
  • 1/2 bunch Cilantro, stems
  • 6 stalks Thai Basil, stems
  • 1 teaspoon shallots, diced
  • 1/2 teaspoon garlic, diced
  • 1 lb Louisiana Shrimp, head-on rough chopped 
  • 2 teaspoon olive oil
  • 1 teaspoon green curry paste 
  • 1 can coconut milk 
  • 1½ cups Water
  • 1 each Kaffir Lime Leaf 
  • 1 teaspoon fish sauce 

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)
  • 1/4 cup fresh Thai basil, chopped
  • 1/4 cup fresh cilantro Leaves, chopped
  • 2 teaspoons olive oil 
  • 2 tablespoons water

Louisiana Gulf Shrimp and Coconut Curry over Rice Noodles

 gulf shrimp coconut curry

Click image to enlarge
Method: 

Method for Broth:

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. 

Method for Balance:

Heat the broth to boiling. 
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. 
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. 
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. 

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