GW Fins Louisiana Gulf Shrimp, Coconut Curry & Rice Noodles

GW Fins is like taking a culinary expedition around the globe while dining on the finest quality seafood at every port.  Here is a Thai taste that is sure to please.


Ingredients for Broth

1 each Lemongrass Stalk 
1 tsp Freshly grated Ginger Root Stems  
1/2 bunch Cilantro Stems
6 stalks Thai Basil 
1 tsp Diced Shallots 
½  tsp Diced Garlic 
1lb Fresh, 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 

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 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.
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.


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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