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“Giants of Jazz: Art…

May 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

BB's Stage Door…

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The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

Beyond the Canvas:…

May 28 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

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Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Celebrate National…

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Chicken on the Bone…

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Heurigen: An Austrian…

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Magnolia State Feis

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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New Orleans Museum of…

May 28 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

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Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

May 28 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

The Go-Go

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The Historic New…

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The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The New Orleans Wine…

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The New Orleans Wine & Food Experience is one of the premiere events in… more

David Hansen's Garden…

May 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

May 29, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

May 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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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