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Borgne's Garlic Clove Shrimp

This dish is a great representative of Spanish influenced creole cuisine. Sizzling shrimp in spicy-garlic oil (gambas al ajillo) can be found on many tapas menus. In this recipe we add a rich shrimp stock and dry sherry to make a Spanish version of traditional New Orleans style BBQ shrimp.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • ¼ cup garlic, minced
  • ¼ cup piquillo peppers, minced
  • 1 ea shallot, minced
  • ½ tablespoon kosher salt
  • ½ teaspoon red chili flakes
  • ½ tablespoon sugar
  • 1 quart strong shrimp stock
  • 1 cup dry sherry
  • 1 cup extra virgin olive oil
  • 5 lbs 10-15 count Louisiana shrimp
  • 3 tablespoons creole seasoning
  • 3 tablespoons olive oil

Method of Preparation:

Peel and de-vein the shrimp leaving the tail on. Season the shrimp with     3 tablespoons of creole seasoning and place in refrigerator. Place the     shrimp shells in 1.5 quart saucepan, cover with water,and bring to a simmer.  Allow shells to simmer for 30-45 minutes.  Strain the stock     from the shells.

In a separate 2-quart sauce pan sweat the garlic and shallots for 2-3     minutes or until aromatic. Add piquillo peppers, chili flakes, salt, sugar, and sherry. Allow contents to come to a boil and reduce by half.

Add shrimp stock and extra virgin olive oil to pot and allow contents to simmer for 10-12 minutes or until all flavors have had a chance to mesh.

Heat olive oil in a cast iron skillet over medium-high heat. In small     batches sear the shrimp on both sides until golden brown and just     cooked through. Be careful not to overcook.

Turn off the heat. Return all of the shrimp to the cast iron skillet and     pour the garlic shrimp sauce over the top. Garnish with fried garlic chips if desired.

Borgne Garlic Clove Shrimp