Shrimp remoulade.

Subscribe To The
Five-Star Edition, Get
A Recipe Every Day!!

This recipe originally appeared in the New Orleans Menu Daily, which brings out a tested, tasteful recipe every weekday. These are dishes I actually think are good. All Checked, tested, re-tested if necessary, and written to Menu standards. Plus local restaurant news, top-ten lists, restaurant reviews, and my Dining Diary.

Everything is original and current, not merely copied from somewhere else. And illustrated with lots of photos of New Orleans restaurants, chefs, and their food.

The price of a subscription is whatever number of dollars seems right to you. For that amount, you get full access to the daily newsletter online, an e-mail bulletin version every day, and archives of everything published since Hurricane Katrina.

If you're still not convinced, do two things: 1. Know that I'll refund all your money if you're not happy. 2. Take a look at this sample edition. Then. . .

PayPal Subscribe


My Best Recipes

Tom Fitzmorris's New Orleans Food

Now in its eighth printing, here are the best dishes we're eating today in New Orleans, with clear, well-tested recipes you and your friends will love.

A Great Gift!
I would be pleased to personalize and autograph a copy of New Orleans Food for you or a friend.

Click here to order.

Green Thai Curry With Shrimp

Thai food has long been a favorite of mine. In recent years we've been treated not only to some terrific new Thai restaurants, but also to new Thai dishes in non-Thai restaurants. One of the most distinctively good dishes in Thai places is green curry, the spiciest of their curries. This one is made with eggplant and shrimp; it can also be made with chicken. It's fiery with pepper, mellow with coconut milk. Some of the ingredients are a little hard to find; you might have to go to an Oriental grocery. But the technique is the same as is used in Chinese cooking, with rapid cooking in a wok.

Per person:

1. Heat the vegetable oil in a wok until almost smoking. Add the shrimp, eggplant, bell pepper, and bamboo shoots and stir-fry until the shrimp are pink--about 15-20 seconds.

2. With a slotted spoon, remove all the ingredients and keep warm. Pour off the oil but don't wipe the pan. Add all the other ingredients and bring to a boil. Allow to reduce to half its original volume, or until sauce has a pleasing thickness.

3. Return the shrimp, etc. to the wok and toss with the sauce until combined. Serve immediately.