GW Fins’ Fresh Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

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GW Fins’ Fresh Louisiana Gulf Shrimp, Coconut Curry and Rice Noodles

Wild American Shrimp - Coconut Curry and Rice Noodles - Chef Tenney Flynn Recipe by: Wild American Shrimp Chef Advocate, Tenney Flynn

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

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  


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



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.

Wild American Shrimp Chef Advocate, Tenney Flynn is Executive Chef and Co-owner of legendary New Orleans fine dining seafood restaurant, GW Fins.


Recipe courtesy of: 

GW Fins

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