Upcoming Events

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“A Building With A…

Sep 30 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

Closing Celebration…

Sep 30 - 30, 2016
The New Orleans Workers' Center for Racial Justice and the New Orleans People's… more

David Hansen's Garden…

Sep 30, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

First Annual…

Sep 30 - Oct 4, 2016
Come out and learn the role the Black Panther Party played in the recovery of… more

FREEMAN'S OWN: A…

Sep 30 - 30, 2016
As a follow-up to the panel discussion and book signing with editor John… more

Historic New Orleans…

Sep 30, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

House of Blues…

Sep 30 - Dec 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Music Box Village…

Sep 30 - 30, 2016
On Friday, September 30th and Saturday, October 1st, 2016, New Orleans Airlift… more

New Orleans Funk Band…

Sep 30 - 30, 2016
NOISEWATER is a New Orleans funk rock band comprised of musicians from a… more

Pippin

Sep 30 - Oct 2, 2016
In the carnival circus of Charlemagne’s crusades, the young prince Pippin… more

Scales & Ales

Sep 30 - 30, 2016
Soak up the sights and sounds at the 7th annual Scales & Ales event … more

Stoned vs Drunk vs…

Sep 30 - 30, 2016
Join us at the New Movement for a stand -up comedy challenge. Also, enjoy… more

The Franchise

Sep 30 - Dec 30, 2016
The best of the cream of the crop. A showcase of the heavyweights. The… more

The Lipstick: FLOCK

Sep 30 - Oct 1, 2016
Premiering at the CAC, The Lipstick is a provocative dance performance… more

Ultimate Lindy Hop…

Sep 30 - Oct 3, 2016
Come experience the wonders of our magical traditional jazz, blues, and swing… more

28th Annual Car Show

Oct 1 - 1, 2016
Join us for The 28th Annual Car Show, put on by the St. Bernard Antique Auto… more

Art for "Arf's" Sake

Oct 1 - 1, 2016
Art for Arf's Sakes" will be held at the NO Fleas Market,  during… more

Art for Arts Sake…

Oct 1 - 1, 2016
Art for Art's Sake is an annual arts walk event in the downtown arts district.… more

Art for Arts' Sake

Oct 1 - 1, 2016
Created by the Contemporary Arts Center in 1980, this annual rite of fall has… more

Ashe Cultural Arts…

Oct 1 - 1, 2016
Come enjoy football all day! Grab a drink at the bar, a meal, and watch game… more

“A Building With A…

Sep 30 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… 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