NOLA Restaurants & GW Fins BBQ Shrimp & BBQ Butter
One thing about New Orleans that is undeniable – the food is great! Restaurant after restaurant, time after time.
A new venue for us, GW Fins, located at 808 Bienville Street, is ranked by Esquire magazine in the top 20 restaurants in the U.S. Esquire was right! What a delicious meal, excellent service, wonderful ambience.
The GW Fins’ dress code is
Collared shirts are required for gentlemen.
Thank you, GW Fins, for requiring adults to dress as adults, to acknowledge that shorts, T-shorts & flip-flops/tennis shoes are not acceptable dress for a white tablecloth restaurant at dinnertime! I love it!
DH chose their signature dish, Scalibut with Lobster Risotto, I, the Sautéed Red Snapper – YUM! & YUM AGAIN!
We always make it a point to visit Antoine’s on St. Louis Street. The grace & elegance, impeccable service, incredible food… a welcome respite from the chaos & crowds of the Quarter any evening of the week. The oldest family-run restaurant in the U.S., established in 1840, Antoine’s does require gentlemen to dress in coat & tie. Thank you, Antoine’s!
After DH savored the Bisque d’ecrevisses (Louisiana crawfish soup), we dined on Chateaubriand for two, finishing with Pudding de Pain de Noix de Pecan (cinnamon raisin bread pudding).
Our final morning we indulged ourselves at Brennan’s for breakfast. Again, the venue, service & food was beyond compare. Our table overlooked the courtyard & was a relaxing finale to a busy week.
GW Fins BBQ Shrimp
from their website
Recipe by Tenney Flynn, GW Fins
- 4 pounds fresh Louisiana shrimp
- 12 ounces BBQ butter, cut into small chunks (recipe follows)
- 1 tablespoon Paul Prudhomme Shrimp/Seafood Magic seasoning
- 1 bottle Abita Amber beer (a local New Orleans brewery)
- Preheat a large sauté pan.
- Season the shrimp with Shrimp Magic and sauté in canola oil (Yikes! Use coconut oil instead!) for about 2 minutes on each side. Add 4 ounces of beer and reduce to 2 ounces over medium heat.
- Stir in the cold BBQ butter over low heat and stir constantly to make a creamy sauce.
- Serve immediately with plenty of hot French bread.
GW Fins Barbecue Butter
Tenney Flynn, GW Fins Restaurant, New Orleans, Louisiana, Coastal Living JUNE 2008
- 8 garlic cloves, minced
- 1 pound butter, softened and divided
- 1/3 cup finely chopped shallots
- 1 tablespoon paprika
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold veal stock (optional)
- 2 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground red pepper
- 1 teaspoon Worcestershire sauce
- Combine garlic and 1 tablespoon butter in a microwave-safe bowl. Cover with plastic wrap, microwave on high 2 minutes (Yikes! Melt in a toaster oven or over medium heat in a saucepan instead!) or until soft, and let cool. Repeat with shallots and 1 more tablespoon butter.
- Beat remaining butter at medium speed with a mixer until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined.
- Form into a 1 1/2-inch-thick log. Chill until firm. (Remaining butter can be stored in the freezer for 1 month.)