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.

We suggest taking these shared recipes to create a date night in, which is also a great option if you’re still a little concerned with dining out at a restaurant amid the pandemic.

This special date night lineup includes starting with GW Fins’ barbecue shrimp and following that with Chef Jimi Setchim’s – of Broussard’s Restaurant – bronzed redfish.


BBQ Shrimp


  • 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
  • 1 pound prepared BBQ butter (see recipe)
  • 2 bottles Abita Amber beer (you’ll have ½ of one left over for drinking)
  • 1 tablespoon. Paul Prudhomme Shrimp Magic (or Creole seasoning)
  • Butter
  • Extra Virgin Olive Oil
  • Chopped parsley



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 constantly to make the sauce a creamy consistency. Add chopped parsley.

Repeat instructions for remaining 3 pounds of Shrimp. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.


BBQ Shrimp Butter


  • 1 pound butter (plus an additional 2 oz)
  • 6 tablespoon shallots, finely diced
  • 6 tablespoon garlic, finely diced
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoon reduced veal stock, (optional)
  • 2 tablespoon chopped fresh rosemary (measure before chopping)
  • 1 1/2 teaspoon chopped fresh thyme (measure before chopping)
  • 1 finger pinch, cayenne pepper
  • 1 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Lea & Perrins Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1 tablespoon paprika



Melt 2 ounces of butter in a heavy duty small sauce pan. Place chopped shallots and garlic in butter and cook on low to medium heat, covered, until soft, but not browned. Spread the mixture on a pan and refrigerate until cold. Place the one pound of butter in a mixer with a paddle and whip on high until white and fluffy. Reduce the speed, add the remaining ingredients as well as refrigerated shallot and garlic mixture. Increase the speed and whip for one minute on high. Roll it up in plastic wrap into a log that is 2 inches in diameter. Refrigerate or freeze until needed. Can be frozen for up to two months.



Bronzed Redfish


  • 6 ounce Redfish Filet
  • 1 ½ ounce Lump Crab, Picked
  • 2 pinches Kosher Salt, Divided in Half
  • 2 pinches Black Pepper, Divided in Half
  • .25 teaspoon Creole Seasoning
  • 3 tablespoon Extra Virgin Olive Oil, Divided into 2 tbsp, 1 tbsp and 1 tbsp
  • 2 tablespoon Minced Garlic, Divided in Half
  • 2 tablespoon Minced Shallots, Divided in Half
  • 2 tablespoon White Wine
  • 2 each Lemons, Halved and Squeezed for Juice
  • .25 cup Heavy Cream
  • 2 ounce Unsalted Butter, Cubed
  • 3 ounce Baby Green Beans, Cleaned and Blanched
  • 1 each Local or Creole Tomato
  • ½ gram Chives, Snipped



Cooking the Fish

  1. Season fish with creole seasoning.
  2. Using a non-stick skillet sear fish in 1 tbsp of olive oil over medium heat.
  3. Flip fish and continue cooking until firm and tender.

Steaming the Crab and Making the Sauce

  1. Over medium heat sweat 1 tbsp shallots and 1 tbsp garlic in 1 tbsp oil.
  2. When shallots begin to turn translucent add 2 tbsp white wine and simmer for one minute.
  3. Squeeze lemon juice into pan and continue to simmer for thirty seconds.
  4. Add heavy cream and reduce by half.
  5. Stir in crabmeat and warm through.
  6. Slowly stir in butter; reserve.

Sautéing the Vegetables

  1. Over medium heat sweat 1 tbsp garlic and 1 tbsp shallots in 2 tbsp olive oil.
  2. Add blanched green beans and sauté.
  3. Add tomatoes and warm through until they just begin to release their juices.
  4. Season vegetables with salt and pepper.


  1. Place the vegetables in the center of the plate.
  2. Place the fish on top of the vegetables.
  3. Spoon the warm crab over the top of the fish.
  4. Drizzle remaining lemon butter sauce around the fish.
  5. Garnish with chives to feel fancy.
  6. Enjoy!