"The Pot And The Palette" highlights local art and recipes

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by WWLTV.com

wwltv.com

Posted on November 14, 2013 at 1:47 PM

WWLTV.com
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The new cookbook, "The Pot and the Palette," is a unique opportunity for you to own artwork by students in the George Rodrigue Foundation of the Arts as well as recipes from some of the best chefs in the city of New Orleans, provided by the Louisiana Restaurant Association, and it's all a benefit for their respective educational programs.

Chef Brian Landry of Borgne Restaurant, joins the Eyewitness Morning News with a recipe from the cookbook.

The new cookbook, "The Pot and the Palette," is available at most area book stores.


Garlic Clove Shrimp Recipe from Borgne

John Besh, Owner / Brian Landry, Executive Chef

This restaurant’s namesake, Lake Borgne, is close to Chefs Besh and Landry’s hearts; both grew up fishing in the lagoon that now opens onto the Gulf of Mexico. Borgne’s menu is reflective of coastal Louisiana cuisine, with a touch of Spanish flair. 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. This recipe adds a rich shrimp stock and dry sherry to make a Spanish version of traditional New Orleans–style BBQ shrimp.

Ingredients:

  • 5 pounds jumbo (10/15) Louisiana shrimp, shell-on
  • 3 tablespoons Creole seasoning
  • 1 cup plus 5 tablespoons extra virgin olive oil, divided
  • ¼ cup minced garlic
  • 1 shallot, minced
  • ¼ cup minced piquillo peppers
  • ½ teaspoon crushed red pepper
  • ½ tablespoon kosher salt
  • ½ tablespoon sugar
  • 1 cup dry sherry
  • 1 quart strong shrimp stock
  • Fried garlic chips, optional, for garnish

Peel and de-vein the shrimp, leaving the tail on. Season the shrimp with the Creole seasoning and place in refrigerator. Place the shrimp shells in 1.5-quart saucepan, cover with a little more than 1 quart of water, and bring to a simmer. Allow shells to simmer for 30 to 45 minutes. Strain the stock and discard the shells.

In a separate 2-quart saucepan, heat 2 tablespoons of the olive oil and sweat the garlic and shallots for 2 to 3 minutes or until aromatic. Add the piquillo peppers, crushed red pepper, salt, sugar, and sherry. Allow contents to come to a boil and reduce by half.

Add shrimp stock and 1 cup of the olive oil to the pot and allow contents to simmer for 10 to 12 minutes, or until all flavors have had a chance to meld.

Heat the remaining 3 tablespoons of 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. Serve directly from the skillet.

 

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