Sizzling Gambas al Pil Pil

Main Course

Recipe Courtesy of Chef Glen Hogh, Vega Tapas Cafe, Metairie, LA.

Makes 6 Servings

  • 6 large puff pastry shells, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sherry
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration


Preheat oven to 300ºF. Bake pastry shells until golden, about 12 minutes.

Add olive oil to a saute pan set over medium-high heat. Season shrimp with salt and pepper and saute until pink, about 1 to 2 minute. Reduce heat to low. Add garlic, red pepper flakes, and paprika and sauté until fragrant. Add lemon juice, sherry and parsley. Divide shrimp evenly into pastry shells. Garnish with chives. Serve.

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