INGREDIENTS: Tacky Shrimp
8 oz Tacky shrimp sauce (recipe follows)
8 to 12 large Shrimp deveined
8 ounces Angel Hair pasta cooked or
8 ounces White Rice cooked or
1 each French Bread (4oz )
In sauté pan, add 8 ounces sauce and bring to simmer, add shrimp and cook for approximately 5 minutes until the shrimp are just pink and beginning to curl.
Serve atop your choice of angel hair pasta, white rice, or with French bread.
INGREDIENTS: Tacky Shrimp Sauce
3 Tbl Dried Rosemary
3 Tbl Dried Thyme
1 1/4 Tsp Ground Black Pepper
3 Tsp Minced Garlic
1 1/4 Tsp Celery Seed
2 Tsp Crushed Red Pepper Flakes
8 oz Clam base
3 1/2 Qts Water
5 Ounces Tomato Paste
1 Cup Butter
Combine all spices; partially crush using heavy bottom pan. They should still be recognizable.
Mix all spices and remaining ingredients in large pot partially covered and simmer for a minimum of one to two hours.
Recipe yields one gallon of sauce.
INGREDIENTS: Creole Oysters
2 dozen Oysters on Half Shell
3 Tbl Lemon Juice
1 Tbl Crystal Hot Sauce
1 Tbl Worcestershire Sauce
8 Tbl Garlic Minced
3 Tbl Tony Chachere's Seasoning
2 Oz White Wine Dry
1 Cup Parmesan Cheese
Preheat oven 400 degree F.
In a medium sauce pan, melt butter over medium heat. Add lemon juice, hot sauce, Worcestershire Sauce, garlic, and Creole seasoning. Cook for 3 minutes and stir in white wine.
Place oysters on a sheet pan and place pan in pre-heated oven. When oyster liquor starts to bubble, pull pan out of oven. Spoon 1 tablespoon butter mixture and 1 tablespoon of Parmesan cheese on top of each oyster, return to oven until cheese melts.
Place Oysters on Tray and Serve.
240 East 24th Ave.
Gulf Shores, AL 36542
27206 Safe Harbor Drive
Orange Beach, AL 36561
For more locations and a look at the menu, visit www.tackyjacks.com
SPECIAL EVENT INFORMATION:
Tacky Jacks in Gulf Shores and Orange Beach have a NEW MENU. Come on down to the beach and try some of our signature items to include Tacky Shrimp and Shrimp Corn Dogs.
If you are looking for some afternoon fun this summer then look no further than Tacky Jacks in Gulf Shores. The "Summer of Fun" series will feature different events to include regional artists, local organizations, and musicians each Tuesday through Friday. A monthly schedule of events is online at www.tackyjacks.com .
Hands on Habitat is a fun and educational hands on nature series presented by Ocean Camp, Gulf State Park Nature Center, Alabama Gulf Coast Zoo, and Down Under Dive Shop. Kids & adults alike can learn about our ecosystem and interact with the animals that live here with us. The event is free for all ages from 11am-12pm (arrive 15 minutes early), no RSVP required.
Art al Fresco "A hands on lunch & learn for starving artists of all ages"
Create different works of art & crafts every Wednesday this summer. Painting with Larry Rackley, Clay with Steve Dark, and master the art of Ductigami (that's duck tape origami for those that don't know), and enjoy a special live chainsaw art demonstration by Jeff Wheelock. All ages lunch & learn every Wednesday 11am-12pm (arrive 15 minutes early) RSVP required in advance, includes lunch, fee: child or adult pricing depends on project, free for spectators.
Coast 360 Beach Games is all about a little friendly competition. Kid's ages 6-11yrs compete every Thursday this summer in relay races, challenges, and brain teasers! All participants get a free lunch from Tacky Jacks, plus prizes for the winners! Parents can compete in a friendly game of water balloon dodgeball for prizes! Event is free for ages 6-11yrs every Thursday from 11am-12pm (arrive early to ensure availability).
Oyster Bake Fridays invite you to start your weekend early every Friday from 11am-4pm this summer. Enjoy a waterfront outdoor oyster bake with live music, corn hole, sand pile, fun and games for the whole gang! Create your own oysters grilled to perfection for $1 each, drink specials offered.
ABOUT THE GUEST:
Bobby Mills is the chef at Tacky Jacks in Gulf Shores, AL. He has 17 years experience in the restaurant industry. In addition to his time at Tacky Jacky Bobby has worked as a chef in Dallas, Charlotte, Denver, Alaska, and Alabama.
Sponsored by Tacky Jack's
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