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

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• 3 cups brown rice, cooked
• ​2 tablespoons sesame oil
• ​2 tablespoons soy sauce
• 2 cloves garlic, minced
• ​1 tablespoon fresh ginger, grated
• ​1 lb shrimp(small shrimp are best), peeled & de-veined
• ​4 cups bok choy
• ​1 cup snow pea pods, chopped
• ​1/2 cup water chesnuts, diced
• ​1 cup carrot, shredded

Shrimp Fried Rice

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This photo doesn't show Bok Choy

Bok Choy leaves

• 4 teaspoons lemon zest, chopped
• 4 teaspoons fresh dill, chopped
• 4 teaspoons fresh parsley leaves, chopped
• 4 teaspoons fresh chervil leaves, chopped
• 2 teaspoons cracked black pepper plus more for seasoning
• 4 6-ounce drum fillets
• 1/4 teaspoon salt plus more for seasoning
• 4 teaspoons Dijon mustard
• 1 tablespoon vegetable oil
• 4 heads baby Bok Choy
• 4 tablespoons olive oil
• fresh lemon juice for serving
• Extra-virgin olive oil for serving

Lemon and Herb Crusted Drum with Bok Choy

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