Photos | Facebook
As if a roller coaster wasn’t enough to get you there, Lucy’s Retired Surfers Bar & Restaurant is making it hard to resist a stop at OWA. It’s the latest to join a series of really good restaurants in the park, opening last week at 103 S. OWA Blvd. With a 30-year history and locations in Aruba, Biloxi, Key West and New Orleans, this latest rendition is making waves in the Foley restaurant scene. I can see why.
An appetizer menu full of dips, oysters (raw or charbroiled), bisque and gumbo, entrées from jerk chicken to surf and turf, plus a sandwich menu full of burgers, po’boys and tacos — there is a lot to take in. Beer, wine and wild drinks can put a spring in your step. I’m told the brunch is great. Try the pulled pork hash.
Open daily, visit lucyssurf.com for more info and a full look at the huge menu.
McDonald’s Shamrock Shake celebrates 50 years
Of course, we are done with Mardi Gras and St. Paddy’s Day will be here before you know it. McDonald’s already has the hookup. They first introduced the green, mint-flavored Shamrock Shake in 1970, rereleasing it every few years or so. Lucky for us, the 50th anniversary of the ice cream treat means it is back for a limited time.
Not only do we have the Shamrock Shake, we also have the McFlurry option, which comes with Oreo cookies. You’re welcome, America. This could be their pumpkin spice latte for March. No, I’ve never had one. Ask me again in a week.
2 pounds boiled shrimp, peeled
2 white onions, thinly sliced
1 lemon, thinly sliced
2 tablespoons capers
1 cup cider vinegar
1/2 cup canola oil
1 tablespoon whole peppercorns
4 bay leaves
2 giant garlic cloves, sliced lengthwise
If you’re boiling your shrimp yourself, boil them for only 3 minutes in salted water. Once they turn pink, drain them and rinse under cold water so they don’t overcook. Peel and devein, but leave the tails on.
I sometimes lay them in a casserole dish, other times I simply throw them into some Tupperware. I love how Noble South does them in individual Mason jars. I’ve yet to achieve that level of greatness, but mine are pretty good for a rookie.
Mix all the other ingredients together and pour over the shrimp. If you can let them sit for a couple of days, you’ll reach maximum flavor. Serve them with saltines or eat them with a fork. Finding the garlic clove is like finding the baby in the king cake.
For best results, make them on a Monday and eat them on a Friday. Now quit complaining you can’t have any meat.
This page is available to our subscribers. Join us right now to get the latest local news from local reporters for local readers.
The best deal is found by clicking here. Click here right now to find out more. Check it out.
Already a member of the Lagniappe family? Sign in by clicking here