Archives for posts with tag: shrimp

I’m not a person, or should I say a foodie, that tends to frequent a place outside of Dallas more than once, especially on vacation.  There’s always an exception though.  Atlanta is a place that my mom and I love to visit when we can, make a quick little girl’s trip every once in a while.  The variety of food, good food, good Southern, home-cooked food in Atlanta is overwhelming, but one place that always makes my “Let’s Go Here” List is Serpas True Food.  Everything about this place I absolutely love.  The location, the people, the ambience, the construction of the bathrooms (yes, you read right lol), the menu, it just all works, and it works well.


Of course, every one of my visits to Serpas, is during my favorite meal of the day…BRUNCH!  I love how busy it is, I love that most of the time, the weather is nice, you hear people laughing, in a great mood, because usually they just got out of church and the menu selection is on point.  Not quite breakfast, not quite lunch.  Once again, BRUNCH!


What you see above, that semi-devoured bowl of savory goodness, that’s Shrimp & Scallop.  Which could also be called Shrimp, Grits & a BIG OL’ Scallop.  I think it might be the best tasting shrimp and grits dish I’ve ever had.  I don’t order shrimp and grits at a lot of restaurants, but 9 times out of 10, when I go to Serpas, this will be placed in front of me to enjoy.  Juicy, plump shrimp, this red, savory tomato-ey gravy and one ginormous scallop that I always save for the last bite.  It’s like two scallops put together, so sweet and succulent.  That one little, but big thing, makes this dish stand out.  I love the consistency of the grits, surprisingly, because I’m a fan of thick grits, that stick to the spoon, but these were completely opposite.  They weren’t too, too thick, but not soupy.  I like it though.  The flavor trumps all, so no complaints.  It’s so pretty before it’s gobbled down, right?


To start us off right though, every time, the Buttermilk Biscuits.  Four flaky, golden brown, hot, fresh, biscuits, served in an iron skillet, which I love, gives the appetizer so much personality.  They come with soft butter, that is key, and a cup of house made blackberry jelly, I think it is.  Something I could eat everyday.  You bit into it and you can see the layers of baked yumminess, topped with that sweet jelly and salty butter, melting all over.  Forgive me as I snap out of it, y’all can tell I went back to that moment.


This may be a tiny little additive, but they deserve recognition.  The hash browns.  Only thing is, they’re not what you think.  They were actually more like home fries.  The way they were prepared, touched all of my heart, soul and stomach.  They were crispy on the edges and soft on the inside, cooked with onions, red and green bell peppers, reminded me so much of my Grammy’s cooking.  So much seasoning and flavor, I couldn’t stop eating them.  My mom even reached for a couple and I kindly pushed her fork smooth to the side.  I don’t play.


Sadly, I left out of that restaurant miserably full, but every bite was damn sure worth it.  The “itis” set in right away, nap mode was right around the corner.  Places like that, that put you in a food coma after, they keep you coming back for more.  That’s why Serpas will always see me, whenever I’m in the “A”.


With my family being from Baton Rouge, Louisiana, attending school there as well at THE Southern University, I know a thing or two about some good seafood.  A couple of things that grew on me while living there…turkey necks, potato salad (specifically my cousin Cathy’s, my favorite), crawfish pie and hot, boiled crawfish.

There’s a secret to a good batch of crawfish.  I’ve never boiled crawfish, but I’ve been around enough excellent cooks to know how it’s done.  You gotta season your water!  It’s crucial.  If you don’t, they’re pretty disgusting when eaten.  That big steaming pot should contain mountains of flavor.  Just when you think there’s enough, ADD MORE.  Lemon, garlic, onion, Zatarain’s seasonings, or whatever brand you prefer, bay leaf, like Guy Fieri says, “FLAVOR TOWN!”  This brings me to say, the places I’ve been in Dallas, they don’t do this, at all.  Let’s see, the places I can remember specifically are Aw Shuck’s and I believe Pappadeaux.  They boil the crawfish and then sprinkle this spicy “seasoning” on top.  It’s not seasoning, it’s like hot, spicy powder, all over the shell, but not a one speck touches the delicious meat inside the crawfish tail.  So pretty much when you’re eating it, all you get is a numb tongue and lips on fire.  I hate that.

All that brings me to my amazing experience I had this past week on a regular ol’ Wednesday.  One of my girls had a craving for crawfish, so I decided to join her at Nate’s Seafood & Steakhouse.  I’m always down to eat, so why not?!  I’m very familiar with Nate’s.  My family and my God family used to frequent this place back in the day, when we were a lot younger.  Seeing as though my palette wasn’t as experienced as it is now, my first time having crawfish here, all I remember was way too spicy and my poor little juvenile tongue could not handle it.  It just wasn’t a good, at all.  Fast forward to today, I was a little skeptical to order the crawfish, because I didn’t want to be disappointed again.  Trying to be positive, I went to my trusty Yelp Community, saw nothing but great reviews, so I went for it, “Let me get two pounds of crawfish, mild, one pound of shrimp and a side of JP Juice!”


JP Juice.  It deserves a paragraph of it’s own.  If you ever visit Nate’s, you must order a bowl of this delicious liquid on the side.  The only way I can describe JP Juice is, “Oh my GAWD!”  It’s this hot mixture of garlic butter, starting off right already, lemon juice and for more tang, half pieces of lemon floating in the bowl so beautifully, and other secret seasonings I’m sure.  If I could’ve bottled this up, and taken it home, which I’m sure if I asked they would’ve made it happen, I would have.  When my crawfish and shrimp came out, the bowl sat so pretty in the middle of this boiled seafood Heaven.  It was love and lust at first dip.  The crawfish were huge, tails full of meat, the shrimp was colossal, this made it so easy for each piece to cradle that JP Juice and make it right into my mouth.  I got so greedy and so caught up in the sauce, I remember at one point, I was dipping the seafood with three fingers.  It was so un-lady like, but I didn’t give a damn. LoL.

Never have a finished every crawfish platter that has been placed in front of me.  Let me tell you, my how things have changed.  That crawfish was so good.  Just the right amount of heat, with a boat load of flavor, the spice didn’t linger.  I don’t even think my nose started running.  That’s pretty big, and no numb lip either.  I truly enjoyed my food.

Ever since that night, I’ve craved them everyday, no lie.  Don’t give me any corn, don’t want potatoes either.  So, any takers on a blind date to Nate’s?! It won’t be much talking, I just don’t wanna sit at a table, by myself, and devour two or more pounds of crawfish and shrimp.  When someone’s with you, it’s not as … piggish.



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