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“Giants of Jazz: Art…

Apr 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

2017 New Orleans Air…

Apr 23 - 23, 2017
Naval Air Station Joint Reserve Base New Orleans in Belle Chasse, La., will… more

Cecilia Vicuña: About…

Apr 23 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 23 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Guys and Dolls Jr.

Apr 23 - 23, 2017
Set in Damon Runyon's New York City, Guys and Dolls JR. follows gambler, Nathan… more

Kids in the Kitchen…

Apr 23 - 23, 2017
Lead by the staff of SOFAB we are happy to offer the next installment of… more

Little Gem Saloon…

Apr 23 - 23, 2017
Little Gem Saloon is proud to announce its Jazz Brunch starting in April with… more

Lusher Orchestra and…

Apr 23 - 23, 2017
Join us for the Lusher Orchestra and Choir Spring Concert! more

New Orleans Museum of…

Apr 23 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 23 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 23 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Pinch A Palooza…

Apr 23 - 23, 2017
Pinch A Palooza 2017, a family friendly seafood festival celebrating… more

Senga Nengudi:…

Apr 23 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

Shotgun House Tour

Apr 23 - 23, 2017
Tour seven private homes in beautiful Faubourg St. John that showcase the… more

Tennessee Williams -…

Apr 23 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

Trinity Artist Series…

Apr 23 - 23, 2017
Join us for The New Orleans Trombone Choir, directed by John Risey!   more

David Hansen's Garden…

Apr 24, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

International…

Apr 24 - 24, 2017
On Monday, April 24th, International Sculpture Day, The Poydras Corridor… more

Monday Blues

Apr 24, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

“Giants of Jazz: Art…

Apr 23 - 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