What a difference our second visit was at The Shrimp Boat Restaurant. I arrived after work and went to the bar to wait on my wife. Erica was very attentive and knew what beers they offered, unlike our last experience. I started with a Newcastle Ale, properly poured, with a thick tan head and served in an ice cold glass. It was just what I needed to end a long day. The wife arrived later and we patiently waited for our table. The hostess seated my wife as I totaled out of our bar bill. We were seated near a window and had a great view of the sunset and harbor and Jake our server was actively engaging my wife keeping her company until I arrived at the table. Good job Jake, it's the little things that make a difference. The special appetizer was batter fried oysters with a Tabasco dipping sauce. I decided to try it and found the oysters perfectly fried although typically I don't like batter fried food , as well as, corn flour dredged. The dipping sauce seemed to be a mayo based sauce with seasoning and Tabasco. I love Tabasco sauce and this dish had a hint of the world leader in hot sauces that went well with the oysters. We shared a Blue cheese wedge salad, which was huge. Glad we shared this one. For me it missed onion. At Charlie's Steak House in New Orleans the salad is served with or without onions. They are sliced paper thin and drape the wedge of ice cold iceberg lettuce served with a tart blue cheese vinaigrette dressing. I would have loved some on this salad. The blue cheese dressing was good, but not homemade. For entrees the wife went with the grilled Shrimp with the burre blanc and capers sauce. Over time I have convinced my wife to eat things she first doesn't like and capers are one of those things. I make a Grouper Piccata at home and she has learned to enjoy them. The only draw back to this dish, was that some of the shrimp seemed under cooked and the vein was visible in some of them, although they had been split along the back as if to try to remove it. The vein was not an issue for my wife, but the under cooked shrimp was. I had the Shrimp Pompano which are bacon wrapped and grilled, served with a sauce. I have always loved the combination of smokey bacon with grilled food. My shrimp were perfect. The only glitch last night was that the appetiser arrived promptly, but there was a wait for the salad, and before we finished the salad the entrees arrived. We had decided to package the salad anyway, but timing is everything. By the way, Erica make a great Mojito. The perfect foil to the smokey, grilled shrimp, was a cool, minty, tart lime drink. Kudos to both Jake and Erica for making our second turn at The Shrimp Boat a good one.
The Shrimp Boat Restaurant gets 3 stars.