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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 o...

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 an...

>> it is. there's unprecedented testing going on and basically, there have been -- there's been nothing found in adult fish anywhere along the line. >> what are those chunks of stuff that you put in are what? >> that's a compound butter. it's standardized seasoning. we're going to make a creamy sauce. we have another louisiana rice here, louisiana jasmine rice we'll serve over that. >> you use shrimp magic made by our friend, the legend of the french quarter. he's been in business for many, many years. >> 30 years. >> he was really -- he was really the first recognizable american chef, i think...