My New Orleans
03/16/2021
Earlier this month, we reported on a new initiative during the Lenten season called Fish Fry Friday’s – a partnership with Louisiana Hospitality Foundation and United Way of Southeast Louisiana. During the season, 39 participating restaurants will donate a dollar from each fish entree sold on Friday to benefit Hospitality Cares, a crisis grant program that offers resources like counseling, emergency financial assistance and legal aid to individuals working in the hospitality industry.
Additionally, each Thursday, a seafood-based recipe is shared with readers on MyNewOrleans.com. Hey! That’s where you can find “Let Them Eat Cake.” We encourage taking advantage of the participating restaurant menus each Friday, but that still leaves every other day of the week.
My New Orleans
03/12/2021
Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week we have the GW Fins’ barbecue shrimp recipe.
1 pound prepared BBQ butter (see recipe)
2 bottles Abita Amber beer (you’ll have ½ of one left over for drinking)
1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
Butter
Instructions
Preparation for one pound at a time of BBQ Shrimp, due to restriction of pan size.
Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large skillet, sauté one pound of seasoned shrimp in about a tablespoon each of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about four ounces of beer and reduce to 1 ounce. Lower the heat and stir in several cold 1″ chunks of BBQ butter (see recipe). Continue adding a total of four ounces of butter, stirring constant