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Smack Shack: Shrimp, Sausage, and More

Smack Shack: Shrimp, Sausage, and More

Shrimp, Sausage, and More

As natives of Minneapolis know, Josh Thoma has been no stranger to trouble when it comes to the restaurant business. But he sure seems to have hit it big with Smack Shack, the popular food truck he co-owns with Kevin Fitzgerald. The truck (white with a giant lobster painted on its top), which touts the motto, "Shrimp, Sausage and More," serves lobster rolls that have been voted one of the best in the country by Bon Appétit, shrimp and sausage po'boys, a roasted leg of lamb sandwich, burger, and lobster mac and cheese. For $6 more, you can upgrade your lobster roll to a "King Roll," twice as much lobster as the basic model.

Twitter’s your best bet for finding the truck Monday through Friday from 11 a.m. to 1:30 p.m., but you can find the full menu at the 1029 Bar Tuesday through Sunday starting at 5 p.m., and if Foodie File’s Stephanie March is right, after some delays, Smack Shack’s months-awaited brick-and-mortar restaurant in its warehouse space on 6th and Washington in the North Loop, is supposed to merit drive-bys in December. Lobster Christmas, anyone?

Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.


Wilmington Food

Raw, plump and juicy. Ask your server about our daily featured oysters.

Steamed*

1/2 Dozen, Dozen, 1/2 Peck or Peck.

Chargrilled*

1/2 Dozen or Dozen.
Jalapeno Cheddar or Parmesan Garlic (both are topped with Bacon).

Starters

Cold Crab Dip

The Signature Shuckin' Shack appetizer. A cold concoction of crab meat, cream cheese and spices. Served with toasted garlic bread.

Fried Pickles

Spear me! Six beer battered pickle spears, fried and served with ranch. Delicious no matter how you slice them!

Macaroni Bites

Home-made? Boxed? Is that even relevant? It's macaroni and cheese. I repeat fried macaroni and cheese!

Shrimp Cocktail

They Ocean called, they want their appetizer back! Six steamed shrimp dipped in old bay, chilled, and served with scratch made cocktail sauce.

Sharkbite Shrimp

Because Bang-Bang and Firecracker were taken. Six jumbo shrimp, fried and served with our Sharkbite Sauce.

Ahi Tuna*

Sushi-grade tuna blackened, seared, and served with soy sauce.

Crab Balls

Six bite-size balls of crab meat and deliciousness, accompanied by our signature sauce.

Hangover Fries

Covered in queso, bacon, and green onion- topped with a fried egg. Served with a side of ranch and jalapenos.

Calamari

Hand breaded, flash-fried, and served with sweet and spicy sauce. Everyone's favorite (maybe only?) way to enjoy squid!

Scallops*

Blackened, grilled, and served with citrus butter. Simple, delicious, and shareable (or keep them for yourself- they're that good).

Cape Fear Nachos

Nothing to fear, just fresh tortilla chips smothered in homemade queso and topped with lettuce, tomato, red and green onion, and grilled shrimp. Served with a side of jalapenos.

Seafood Trio

Can't decide what you want? How about a taste of Cold Crab Dip, Shark Bite Shrimp, and Calamari ?!

Shellfish

Wild American Shrimp

Served by the lb or the 1/2 lb with your choice of Old Bay, lemon pepper, or plain.

Snow Crab Legs

Steamed and served by the 1 lb. or the 1/2 lb.

Clams

Steamed or raw and served by the dozen or half dozen.

Mussels

Samplers

Oyster Sampler*

4 Raw, 6 Steamed, and 6 Chargrilled.

Steamed Sampler

Pick 3 of Shellfish Selections.

6 Oysters*, 6 Clams*, 1/2 lb Shrimp, 12 Mussels, 1/2 lb Crab Legs

Chilled Sampler*

6 raw Oysters, 6 raw Clams, and 1/2 lb Chilled Shrimp.

Family Style

Cappy's Roast

Dozen oysters* (steamed or raw), 1 lb shrimp, 2 pieces of corn, 2 sides slaw, and 6 hush puppies.

Saul T Steam Pot

Dozen Oysters*, Dozen Clams*, 1 lb Snow Crab legs, 1/2 lb Shrimp, and 2 Pieces of Corn Served on a Bucket with 2 Sides of Slaw.

Low Country Boil

Shrimp, Sausage, Potatoes, and Corn steamed in Old Bay and served with Cole Slaw. (single, double, or family sized)

Wings/ Surf & Turf

Large Wings

8 whole breaded wings fried and tossed in your favorite sauce.

Small Wings

5 whole breaded wings fried and tossed in your favorite sauce.

1/2 lb Shrimp & Small Wing

1 lb Shrimp & Large Wing

1/2 lb Crab Legs & Small Wing

1 lb Crab Legs & Large Wing

Dozen Oysters* & Small Wing

Salads

Side Salad

Spring and iceberg mix, Monterey Jack Cheese, tomato, red onion, cucumber, croutons, and crackers with your choice of protein and dressing.

House Salad

A dinner sized portion of spring and iceberg mix, Monterey Jack Cheese, tomato, red onion, cucumber, croutons, and crackers with your choice of protein and dressing.

Sandwiches & More

The Greggah

Just like many other things from the Northeast, it moved South and acquired southern flair - a lobster roll served on a toasted split bun with a side of sauce.

The only thing "Buffalo" about this is the sauce. A 12" flour tortilla, stuffed with your choice of buffalo chicken or shrimp, rolled with lettuce, tomato, cheese and ranch.

Breakwater Burger

Not just to appease the land-lovers, this is the real deal: A steak burger topped with caramelized onions, American cheese, tomato, lettuce, and Signature sauce.

Tuxedo T-Shirt

A lobster grilled cheese, served on Texas toast. When you have to be serious, but you can't get away with what's comfortable.

The Swing Bridge

This shrimp burger is all shrimp, no filler. Lightly fried and served on a toasted bun with lettuce, tomato and Signature sauce.

Crab Trap

We let the crab shine in this one. Two scratch-made cakes dipped in buttermilk and lightly fried, served on a toasted bun with signature sauce.

Fo' Rilla

A large quesadilla with your choice of chicken or shrimp, accompanied by cheese, tomato, and onion. No funny descriptions here, they're all too cheesy!

Hermit

Cod, lightly breaded and fried, served on a french roll- topped with lettuce, tomato, and slaw. Substitute Tuna or Mahi- grilled or blackened for an additional charge.

Tree Hugger

It's good for your heart. The more you eat, the more you'll love this delicious black bean burger with a kick. Served with house made chips and salsa.

Wilbur

B is for bacon, L is for lettuce, T is for tomato. A generous portion served on Texas toast with mayo.

Bushwood

A classic clubhouse sandwich with your choice of shrimp or chicken- served on Texas toast with cheese, bacon, lettuce, tomato, mayo and slaw.

Tacos

Two flour tortillas with lettuce, tomato, onion, and cheese. Served with chips and salsa, sour cream, and your choice of Mahi, Shrimp, Tuna, Chicken, or Oysters.

Po-Boys

Classic N'awlins style sandwich on toasted french bread with your choice of shrimp, oysters, or both.

Baskets

Our American Seafood, hand-breaded, fried, and delicious! Served with fries and slaw.


Joe's Crab Shack

These legs from the king of crabs come already cooked at your supermarket usually previously frozen, so we won't have to boil them long to finish them off. But we do want to give them a long enough bath to get the flavor of garlic into the meat. To aid in this process we need to poke several holes in the shell along each leg so that the garlic water can seep in. Use the handle end of a nutcracker the kind that is often serve with crab to help crack the shells, or the back end of a wooden spoon to make those holes. This step also makes removing the shells easier when eating the crab. And you don't have to worry about peeling the garlic cloves. Just pound 'em flat with a mallet or foil-wrapped brick and toss em into the water.

Try more of my copycat recipes from Joe's here.

Silly name, delicious drink.

Find more of your favorite copycat drink recipes here.

The number one appetizer on Joe's menu is called Blue Crab Dip but you don't need blue crab to clone it. You don't even need to use fresh crab. I used some delicious lump crabmeat from Phillip's Seafood that comes in 16-ounce cans (you may find it at Costco, Sam's Club, Walmart, and Vons) and the dip turned out great. You could also use the crabmeat that comes in 6-ounce cans found at practically every supermarket—you'll need two of them. Just be sure to get the kind that includes leg meat, and don't forget to drain off the liquid before you toss it in.

Menu Description: “Get ready to get fired up! Our jalapeno, shrimp and crab balls are bound to be our hottest sellers.”

Joe’s hit appetizer is not as hard to make as you may think. The secret is in creating a filling that will form easily into a ball and then using a three-step breading process to make sure the balls stay as balls when they’re frying. There are jalapenos in there, but the cayenne is where the big heat comes from, so if you want your balls a little less fiery just reduce the amount of cayenne you put in the mix.

Yo! More Joe's Crab Shack copycat recipes over here.

Joe’s Crab Shack is known for killer crab which you can order in a variety of flavors, cooked several different ways. For those of us who like biting into food that bites us back, Joe’s boils crab in a super secret spicy seasoning blend along with some corn on the cob and red skin potatoes. This recipe is beautifully simple and you can use your favorite cooked and frozen crab: dungeness crab, snow crab, or king crab. After mixing the seasoning, grab a large pot that can hold around 6 quarts of water and bring the water up to a rolling boil. The potatoes take the longest to cook so they go in first, followed by the seasoning, the corn, and then the crab. The crab is already cooked so it won’t take long—you just want to cook it enough to get the flavor of the seasoning into the meat. The finishing touch is to sprinkle seasoning over the whole pile of goodness after it comes out of the boil and then serving everything up with plenty of napkins, and perhaps a bib or two.

My waitress said that I'd be tempted to lick the shells clean from my order of "BBQ Style" Dungeness crab at Joe's Crab Shack. She was right. Even though it's called "BBQ" on the menu, there's no grilling involved here. Instead, a super flavorful seasoning paste is brushed on steamed crab of your choice just before it's served to your table. With that bit of knowledge under my belt, the only thing I had to figure out was how to clone that seasoning. When I analyzed a sample of the dark red paste I first noticed the distinctive flavor of Old Bay That's a good start. After adding a lot of salt to the blend along with paprika for color, I was definitely heading in the right direction. But the taste was missing something until I invited a little MSG to the dance. You'll find it in the spice aisle of your supermarket under the brand-name Accent. After just a bit of sugar and a touch of cayenne pepper for an extra kick, I had a dry rub that was a dead ringer for the original blend. Now it was just a matter of adding some vegetable oil to the seasoning to create a paste that could be brushed on Dungeness crab, snow crab, or king crab legs after the crab is fully steamed. Next time you have a crab cookout, give this one a try and you too will serve crab that's "shell lickin' good."

Find recipes for more of your favorite dishes from Joe's here.

Menu Description: "Joe's has crossed the border with our take on nachos. Tortilla strips piled high and topped with loads of crab dip, pico de gallo, cheese and black bean corn relish."

If you're a nacho freak like me, you gotta love the unique crab nachos at Joe's Crab Shack. The restaurant chain creates this number one appetizer pick by slathering tortilla chips with their awesome crab dip and Jack cheese, and popping everything under the broiler. Once the cheese is melted and gooey, the nachos are topped with sliced lettuce, drizzled with the great avocado-lime dressing, and topped with pico de gallo and black bean corn relish. I've got clones here for the crab dip and the dressing, plus I'm including re-creations of the black bean corn relish and pico de gallo to finish off your homemade pile of nacho greatness. If you don't feel like making the pico from scratch, you can usually find a good premade version in your local market. This clone creates a bigger serving than the one from the restaurant chain, and there's nothing wrong with that.


Recipe Summary

  • ½ cup elbow macaroni
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ¾ cup 1% milk
  • ½ cup shredded sharp Cheddar cheese
  • 1 ½ tablespoons sour cream
  • ½ teaspoon Cajun seasoning
  • 1 cup frozen salad shrimp
  • 2 tablespoons panko bread crumbs (Optional)
  • 2 tablespoons shredded sharp Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C).

Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.

Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.

Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.


For Garlic Boil: Place whole heads of garlic with skin in a food processor or use a chef knife to rough chop garlic. Remove any excess stems, skin or discolored pieces. Combine all ingredients a suitable stock pot. Bring to a temperature of 212 degrees then lower heat and maintain at a simmer (200 degrees) for minimum of 30 minutes. Boil must have minimum temperature of 200 degrees and maximum of 225 degrees.

Precook corn in garlic boil approximately 6 minutes. Boil red potatoes until fork tender, approximately 20 minutes prior to cooking with steampots.

Ragin' Cajun Flavor Crab Legs: Once garlic boil has been at a simmer for 30 minutes, place crab legs, shrimp, sausage, precooked corn and potatoes into the garlic bath and heat to a minimum 6 minutes or until reaching an internal temperature of 155 degrees F. Place Cajun seasoning, Creole seasoning and melted butter in a mixing bowl, using a rubber spatula mix to incorporate well. Remove crab from garlic bath and add to the mixture. Toss and mix well with a rubber spatula. Transfer into a platter and serve immediately. Add more seasoning as needed. Good eats.


Plan your meals, build your digital pantry, save recipes, and more!

  • 5 quarts water
  • 1 to 2 packages (4 ounces each) Zatarain's® Preseasoned Crab Boil
  • 1 package (14 ounces) Zatarain’s® Cajun Style Smoked Sausage, cut into 1- to 2-inch pieces Substitutions available

Key Products


Shrimp Boil Foil Packets

Yield: 4 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

Ingredients:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.

Notes:

*This can also be baked for 15-17 minutes at 425 degrees F.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Chuck's Food Shack: Cooking seafood in foil packets makes for an ocean's bounty of options

Cajun shrimp and sausage foil packs are loaded with vegetables and cooked for 15 minutes.

William Luther /Staff photographer Show More Show Less

Finished mix-and-match seafood foil packets that contain cod, leeks, mushrooms, scallions and red onion.

William Luther /Staff photographer Show More Show Less

Finished seafood foil packs with clams, scallops and shrimp come off the grill at Chuck’s Food Shack.

William Luther /Staff photographer Show More Show Less

Finished seafood foil packs with clams, scallops and shrimp come off the grill at Chuck’s Food Shack.

William Luther /Staff photographer Show More Show Less

Chuck Blount adds a sauce topping to a foil packet loaded with cod and vegetables.

William Luther /Staff photographer Show More Show Less

Three types of seafood foil packs include (top to bottom): a Cajun sausage and shrimp, seafood mixture with clams, scallops and shrimp, and a cod with mixed vegetables.

William Luther /Staff photographer Show More Show Less

Seafood foil packets cook on the charcoal grill. They are typically ready in about 15 minutes.

Hoarding takes many forms my vice is aluminum foil. At any given moment, my garage is loaded with at least a dozen rolls of foil and an assortment of disposable foil pans. No trip to the grocery store is complete without at least one new roll out of fear of running out.

Crumbled up into a ball, you can clean your grill grates with foil. It&rsquos perfect for wrapping up leftovers or as a cover to any dish you want to keep warm. Meats such as brisket and ribs wrapped in foil will cook faster and retain more juices.

And foil packets are the perfect vehicle for cooking seafood &mdash something you should be doing regularly.

Seafood can be intimidating. Fillets can stick to the grill grates, shrimp can quickly get overcooked, and not many of us in South Texas have a lot of practice cooking clams and mussels. All these issues can be resolved by cooking them in foil packs, which provide a comforting blanket of seafood security.

The formula is simple: Spray the foil with nonstick cooking spray, pick your seafood, add your vegetables, season it up, add a little moisture with some broth or other sauce, wrap it up, and get cooking. The only caveat is to make sure you use heavy duty foil, which is marked clearly on the packaging, rather than standard foil. It has about triple the thickness, retains heat better and is more resistant to tears.

Seafood foil packs are incredibly versatile. You can load them up in large batches so a single packet can feed multiple people, or you can allow family members or guests to customize their own.

Setting up your kitchen like a raw seafood bar makes for a great party. I prefer the single-serve method. Diners can eat directly out of the packs, which can then disposed of &mdash no dishes to clean.

Foil packs also are compatible with all kinds of cooking devices. Whether you prefer to grill the foil-wrapped food over charcoal, the Food Shack way, or cook it in the oven, the results are nearly identical. Either way, at 350 to 400 degrees, packets cook in about 15 minutes.

How you wrap the packets is also important. Instead of wrapping food tight like a Christmas present, keep it relatively loose with some air above the ingredients. This allows the steaming effect, which is what ultimately cooks the food.


Smack Shack Menu

ItemSizePrice
Smack shack at the 1029 bar – tuesday - friday 5:00pm - close saturday & sunday 11:30am - close.
Lobster Rollchilled lobster with cucumber, tarragon & lemon aioli served on warm grilled bread.$12.00
King Rolltwice as much lobster as the lobster roll!$18.00
Shrimp Po’ Boybattered shrimp on a french roll with cucumber, aioli, tomato, onion and greens.$10.00
Sausage Po’ Boyandouille sausage with aioli, tomato, onion and greens.$8.00
Arugula / Lobsterchilled lobster salad from the lobster roll with arugula, onion, tomato, lemon and olive oil.$12.00
Smack Burger1/3 lbs. burger with aioli, tomato, onion and greens.$7.00
Cheese Burger1/3 lbs. burger with aioli, tomato, onion, greens and wisconsin cheddar.$8.00
Bacon Macmac & cheese with applewood smoked bacon and taleggio cheese.$7.00
Lobster Macmac & cheese with lobster and taleggio cheese.$12.00
Smack Wings9 wings with zesty buffalo sauce.$7.00
King Wings (2X) $13.00
Seasoned Fries $3.00
Menu 1
Smack shack food truck – monday - friday 11:00am - 1:30pm.
Lobster Rollchilled lobster with cucumber, tarragon & lemon aioli served on warm grilled bread.$12.00
King Rolltwice as much lobster as the lobster roll!$18.00
Shrimp Po’ Boybattered shrimp on a french roll with cucumber, aioli, tomato, onion and greens.$10.00
Sausage Po’ Boyandouille sausage with aioli, tomato, onion and greens.$8.00
Arugula / Lobsterchilled lobster salad from the lobster roll with arugula, onion, tomato, lemon and olive oil.$12.00
Seasoned Fries $2.00

Visit Smack Shack here for more details, hours, locations and contact information of your local Smack Shack.


What the heck is gumbo?

If you’re not familiar with gumbo, it is the perfect representation of Cajun culture because it is a mixture of several different cultures that have immersed themselves in the area.

The word “gumbo” comes from a West African word for okra. Some people choose not to use okra in their gumbo, but here in our family, we are of the belief that you can’t make a proper Gumbo without okra… It just doesn’t have the right texture otherwise!

In fact, we think most any southern style soup needs okra to make it perfect. Chicken Vegetable Soup and our Old Fashioned Southern Vegetable Soup are two examples.

Another important ingredient in gumbo is the filé powder, made from ground sassafras leaves. And I’ll be honest… I don’t have a clue if there is any use for this stuff outside of making gumbo. But it just wouldn’t be gumbo without it!

Now, let me be clear when I say there are an infinite number of ways to make gumbo and everyone has different opinions over what should go in it, what texture it should be, how dark the roux should be, etc. Naturally, I think the way we do it is the best.

My Uncle David lived in New Orleans for a while and learned how to cook some Cajun staples from locals. He taught my dad how to make jambalaya and gumbo and every New Year they would spend all day making enough of both to feed the Confederate army.

The two most common kinds of gumbo are chicken and sausage or seafood gumbo… naturally we combined the two to make this delicious mess. Uncle David sometimes put oysters in it too!

Years ago my dad memorialized the recipe when my mom’s side of the family made a spiral bound family cookbook. If you’re curious what else is in there (and if you’re not, you should be), you can find a couple more recipes from the family cookbook below.


Watch the video: Vorspeise: Die perfekten Shrimps. Abenteuer Leben (October 2021).