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“Giants of Jazz: Art…

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

Beyond the Canvas:…

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

Chicken on the Bone…

Jun 28 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Comedy Gold hosted by…

Jun 28, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Jun 28, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Jun 28 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Gordon Biersch…

Jun 28, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

New Orleans Museum of…

Jun 28 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 28 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 28 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

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

Newcomb Art Museum -…

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

Rivertown Theaters…

Jun 28 - 30, 2017
Join us for a delightful children's production this summer with the popular… more

Royal Sonesta Hotel…

Jun 28 - 28, 2017
Join us every Wednesday  at the Royal Sonesta for the… more

Storyville: Madams…

Jun 28 - Dec 9, 2017
Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

Summer Harvest Dinner

Jun 28 - 28, 2017
Join us at Meaubar for a 4-course, locally-inspired and sourced dinner… more

The Historic New…

Jun 28 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The Maison Presents -…

Jun 28 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Trinity Kicks Off…

Jun 28 - Sep 3, 2017
To help beath the New Orleans' heat, Trinity is introducing new daily Happy… more

Ashe Cultural Arts…

Jun 29 - 29, 2017
Join us for the Community Dance & Drum Workshop with Danys "LaMora… more

“Giants of Jazz: Art…

Jun 28 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

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