Fresh local sea food & “Old Engine Oil”
It was a lovely evening in the harbor resort town of
The Hill Team strolled from their historic
While Maralyn and Norm spoke with one of the owners, Nancy Wood, at their water-view table, they dined on oysters Rockefeller and Shrimp with Garlic. Dave, owner and chef, was willing to share his recipe for the Shrimp with Garlic.
Shrimp with Garlic (Serves 4 or 5)
3 Tabl olive oil
1 pound fresh gulf shrimp (16-20 per pound)
2 Tabl garlic, chopped fine
1/2 cup white wine, medium bodied
1 Tabl Buerre
1/2 lemon, juiced
2 Tabl butter
1 Tabl parsley, chopped
salt and pepper to taste
Heat a medium sized sauce pan.
Add oil and gulf shrimp.
Turn shrimp over, add wine before garlic and shallots get any color.
Add garlic and shallots when shrimp begin to turn red.
Salt and pepper. Do not over cook shrim
Serve over grilled baguette slices.
While Maralyn and Norm were enjoying their shrimp, Brenda met co-owner, Dave Cook, at the bountiful raw bar. She feasted on a variety of plump and succulent local raw oysters from
A perfectly pan seared scallop was so fresh it nearly jumped from her plate. Best of all, the knowledgeable bar tender paired her sea food with the perfect Scottish beer, named – Old Engine Oil. Yet it tasted like newly brewed ale.
The team finished their savory seafood medley with local lobster gnocchi, rich, buttery, decadent and deliciously satisfying.
There were so many treats to try that they will definitely return.
Bouillabaisse is presented in the true French tradition with roulle (includes 1/2
No room for dessert, but all are original and created on the premises.
Phone 207 598 0012