A classic sandwich featuring fried shrimp served on a soft baguette.

Fried Shrimp Po' Boy

Juicy cheeseburger topped with BBQ shrimp, served with fries.

BBQ Shrimp Cheeseburger

Chicken breast stuffed with seafood and wrapped in bacon, served on a bed of angel hair pasta.

Seafood Stuffed Chicken Breast

A platter featuring a variety of fried seafood.

Fried Platter

A rich and creamy bisque featuring crab and corn.

Crab and Corn Bisque

Delicious pasta tossed with shrimp and a savory sauce.

Shrimp Pasta

A Southern classic featuring shrimp served over creamy grits.

Shrimp and Grits

A delicious melt sandwich that is a customer favorite.

City Melt

Char Grilled Oysters

Fresh salad topped with grilled chicken and southwest flavors.

Southwest Salad

Fried eggplant medallions layered with crawfish and shrimp, served on a bed of pasta.

Eggplant Medallions

In a bowl, combine buttermilk, Cajun seasoning, salt, and black pepper. Add the shrimp and marinate for at least 30 minutes.

Prepare the Shrimp

In another bowl, mix the flour and cornmeal together. Remove the shrimp from the marinade, allowing the excess to drip off, and then dredge in the flour-cornmeal mixture until well coated.

Coat the Shrimp

Heat oil in a deep skillet or pot over medium-high heat. Once hot, carefully add shrimp in batches and fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Shrimp

Shrimp, peeled and deveined

All-purpose flour

Cornmeal

Buttermilk

Cajun seasoning

Salt

Black pepper

Oil for frying

Preheat the oven and bake the frozen French fries according to package instructions until golden and crispy. Season with salt to taste.

Prepare the Fries

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the shrimp and cook until they turn pink, about 3-4 minutes. Pour in BBQ sauce and lemon juice, stir to combine, and cook for another 2 minutes.

Cook the Shrimp

Season the ground beef with salt and black pepper. Form into two patties. Grill or pan-fry over medium-high heat for about 4-5 minutes on each side for medium doneness. In the last minute of cooking, top each patty with a slice of cheddar cheese and cover to melt.

Cook the Burger

Place each cheeseburger patty on a bun, and top generously with the BBQ shrimp mixture. Serve with the crispy fries on the side.

Assemble the Cheeseburgers

Ground beef

Cheddar cheese

Burger buns

In a bowl, combine the shrimp, crab meat, cream cheese, garlic, green onions, lemon juice, salt, and black pepper. Mix well until combined.

Prepare the Filling

Preheat the oven to 375°F (190°C). Take each chicken breast and make a pocket by slicing it horizontally but not all the way through. Spoon the seafood mixture into each pocket.

Stuff the Chicken

Wrap each stuffed chicken breast with two strips of bacon, securing with toothpicks if necessary.

Wrap with Bacon

Heat olive oil in a large oven-safe skillet over medium heat. Add the wrapped chicken breasts and cook for about 4-5 minutes on each side until the bacon is crispy. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.

Cook the Chicken

While the chicken is baking, cook the angel hair pasta according to package instructions. Drain and set aside.

Cook the Pasta

Plate the angel hair pasta, place the stuffed chicken breast on top, and sprinkle with grated Parmesan cheese and chopped parsley.

Serve

Chicken breasts

Crab meat

Cream cheese, softened

Garlic, minced

Green onions, chopped

Lemon juice

Bacon strips

Angel hair pasta

Olive oil

Parmesan cheese, grated

Fresh parsley, chopped

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water, whisking until smooth and well combined.

Prepare the batter

Pat the shrimp, calamari, and fish fillets dry with paper towels. This will help the batter stick better.

Prepare the seafood

In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).

Heat the oil

Dip each piece of seafood into the batter, allowing any excess to drip off. Carefully place them into the hot oil, a few pieces at a time, and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the seafood

Arrange the fried seafood on a large serving platter. Serve with lemon wedges and tartar sauce on the side.

Plate the platter

Calamari, cleaned and cut into rings

White fish fillets (e.g., cod or tilapia)

Cornstarch

Baking powder

Cold water

Vegetable oil

Lemon wedges

Tartar sauce

In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté Vegetables

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.

Add Flour

Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Pour in Broth

Add the corn, salt, black pepper, and cayenne pepper to the pot. Allow the bisque to simmer for about 10-15 minutes, until the corn is tender.

Add Corn and Seasonings

Stir in the heavy cream and crab meat. Cook for an additional 5 minutes, just until the crab is heated through. Adjust seasoning if necessary.

Incorporate Crab and Cream

Ladle the bisque into bowls and garnish with fresh parsley before serving.

fresh lump crab meat

fresh corn kernels

butter

onion, finely chopped

celery, finely chopped

garlic, minced

all-purpose flour

chicken or vegetable broth

heavy cream

salt

black pepper

cayenne pepper

fresh parsley, chopped (for garnish)

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 3-4 minutes.

Sauté the Shrimp

Stir in the cherry tomatoes and cook for another 2-3 minutes until they begin to soften. Pour in the white wine and simmer for 5 minutes, allowing the sauce to reduce slightly.

Add the Tomatoes and Wine

Add the cooked spaghetti to the skillet and toss to combine with the shrimp and sauce. Season with salt, black pepper, and red pepper flakes.

Combine with Pasta

Remove from heat and stir in the fresh parsley and grated Parmesan cheese. Serve immediately while hot.

Garnish and Serve

Spaghetti

Shrimp (peeled and deveined)

Garlic (minced)

Cherry tomatoes (halved)

White wine

Fresh parsley (chopped)

Red pepper flakes

Parmesan cheese (grated)

In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of grits, reduce heat to low, and stir frequently until thickened, about 20-25 minutes. Stir in milk, butter, and cheese until melted and creamy. Season with salt and pepper to taste.

Prepare the Grits

In a skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook for about 1 minute until fragrant. Add shrimp, paprika, cayenne pepper, salt, and black pepper. Cook for 3-4 minutes or until shrimp are pink and cooked through.

Spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with sliced green onions and serve hot.

Grits

Water

Milk

Butter

Cheddar cheese, shredded

Green onions, sliced

Paprika

Cayenne pepper

Spread butter on one side of each slice of sourdough bread. Sprinkle garlic powder on the buttered side for extra flavor.

Prepare the Bread

On the non-buttered side of two slices of bread, layer the cheddar cheese, Swiss cheese, cooked bacon, and sliced tomato. Season with black pepper.

Layer the Ingredients

Place the other two slices of bread on top, buttered side facing out, to complete the sandwich.

Assemble the Sandwich

Heat a skillet over medium heat. Place the sandwich in the skillet and grill until golden brown, about 3-4 minutes per side, pressing down slightly with a spatula to ensure even melting.

Grill the Sandwich

Once both sides are golden and the cheese has melted, remove from the skillet. Cut in half and serve hot.

Sourdough bread

Swiss cheese

Cooked bacon

Tomato, sliced

Garlic powder

In a bowl, mix together the softened butter, minced garlic, lemon juice, chopped parsley, Worcestershire sauce, Tabasco sauce, salt, and black pepper until well combined.

Prepare the Marinade

Shuck the oysters carefully, keeping the meat in the shell. Discard the top shell and place the oysters on a grill-safe tray or directly on the grill.

Prepare the Oysters

Spoon a generous amount of the butter mixture over each oyster.

Add the Marinade

Preheat the grill to medium-high heat. Place the oysters on the grill and cook for about 5-7 minutes or until the edges start to curl and the butter is bubbling.

Grill the Oysters

Remove the oysters from the grill and serve immediately. Garnish with additional parsley if desired.

fresh oysters

lemon juice

parsley, chopped

Worcestershire sauce

Tabasco sauce

In a large bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, avocado, and red onion.

Prepare the Salad Base

Top the salad with sliced grilled chicken breast.

Add Grilled Chicken

Sprinkle chopped cilantro over the salad for added flavor.

Garnish

Serve with your favorite southwest dressing, and enjoy!

Romaine lettuce

Cherry tomatoes

Black beans, drained and rinsed

Corn kernels, cooked

Avocado, diced

Red onion, thinly sliced

Grilled chicken breast, sliced

Cilantro, chopped

Slice the eggplant into medallions approximately 1/2 inch thick. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Heat a skillet over medium heat and add vegetable oil. Once hot, fry the eggplant medallions for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.

Fry the Eggplant

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a separate skillet, heat a tablespoon of butter over medium heat. Add the shrimp and crawfish, cooking for about 5-6 minutes until shrimp are pink and cooked through. Season with salt, pepper, and a squeeze of lemon juice.

Prepare the Seafood Mixture

On a plate, create a bed of pasta. Layer the fried eggplant medallions on top, followed by the shrimp and crawfish mixture. Garnish with fresh parsley, if desired.