How did I not know this was a thing?
It might be new. I saw a commercial and appparently you get a sirloin and ayce shrimp. I feel like chowing down on on shrimp. I might try to get here soon. I am not a chain guy really but ayce sounds interesting.
I’m sure it’s all frozen shrimp. But for 20 bucks; a decent steak and ayce shrimp is amazing esp deep fried and sauced. I need to find time foR this despite the inevitable slow walk I’m sure comes once you’ve gone over some number.
It’s too bad our own esteemed eating champion has retired from the circuit after putting that poor Greek restaurant out of business with his amazing prowess, I would have liked to see if he was up for the task.
Yes almost all shrimp we get here are frozen. The only fresh ones I see are from the pacific and from central American countries. I never see fresh gulf shrimp up here or Florida pinks.
As for Bob, I’m sure he would make the outback pay! Maybe we can round up the " he men" group and give this a shot.
Jesus, neither of you tagged me and yet I still find this!!! Lol Hey I will do a shrimp or fish eating contest, I’m just officially retired from meat eating challenges. (Wait, is there such a thing as the shrimp sweats??)
I’m honestly ashamed to admit I went to Red Lobster about 6 weeks ago for “shrimp fest”, all you can eat. I was a bit disappointed that the majority of the offerings were shrimp /pasta combos.
I’ll do outback just let me know!
I’ll start shorting the parent company today based on prior results
I’m down to try the outback ayce Jr. Just let me know. Maybe you can round up a few people. I’m not too good at rounding up a party.
I live on the Gulf Coast and have no problem with frozen Gulf shrimp as fresh only last a couple of days at best. I usually buy fresh off the dock but it is difficult to tell the difference between fresh and properly frozen Gulf shrimp and I’ve been eating it all my life.
I’m more concerned with farm raised which I won’t do and am certain all the ayce is farm raised. I’ve given up eating shrimp in Chinese restaurants for this reason, in fact the Wifeacita and I agree we’re shrimped out and haven’t eaten any all year despite abundant availability and low prices.
This will come to a crashing halt as we’ll be in Galveston soon but the focus will be on oysters, crab, and fish in that order with shrimp being a distant fourth.
Have a few crabs for me on your journey!
So do you guys eat a lot of red shrimp in your area?
Some must because they’re on sale at MY HEB every couple of weeks or so from the Sea of Cortez or Argentina but I’m a Gulf shrimp guy and have never tried the red. MY HEB is the best with prime steaks and a killer seafood department with great selection and prices especially on steaks, Bob.
I mentioned no shrimp recently but that’s going to change because we’re going 50 miles out of our way on the way to Galveston for oyster and soft shell crab po boys and some of the best fried shrimp on the planet a la carte, heck even better than mine.
We’ll spend the better part of a week in a motel on the Seawall feasting on fresh seafood before heading to my cousin’s awesome canal home and fresh from the dock Gulf shrimp, fishing at night off the deck.
Crabs! Yes a couple will be consumed in your name at two different places.
We get them BBQ Texas style which is really fried with lots of Cajun seasoning.
I introduced the Wifeacita to the joys and wonders of blue crabs and oysters. She is Hispanic and very frugal and gets every tiny bit of meat out of her crabs and then turns her attention to my leftovers. We bring our own nutcrackers and picks to the table.
There are at least two whole blackened flounders with my name on them.
I wish some of you guys could come down her and I have become fascinated by the Jersey Shore food scene. Does anybody have extra money to burn?
5 posts were split to a new topic: Shrimp Armageddon Ho’ Down Tuesday Oct. 23 Outback Steak House Middletown NJ
18 posts were merged into an existing topic: Shrimp Armageddon Ho’ Down Tuesday Oct. 23 Outback Steak House Middletown NJ
Can’t imagine who I thought of when I saw this…
How to conquer Red Lobster’s Endless Shrimp
Darn…waited too long to edit my post. Some of my favorite quotes:
“Do not dress up. This is an athletic endeavor. Elastic waistbands are your best friend.”
“Consider visiting on a day of the week when it’ll be less busy, like a Monday or Tuesday. You don’t want a server who’s slammed and can’t quickly dispatch your 17th order of shrimp.”
And finally, “Sides are a blessing in disguise. Order what you like, but only take bites of them when you’ve got shrimp fatigue.”
Some coconut shrimp at Charley’s in long branch. 5 bucks during happy hour and I think all night long on wed night. They were ok, not bad for 5 bucks. The sauce was very sweet but it worked for me in moderation. The clams casino were 5 bucks too. They weren’t the best, but at 5 bucks a plate I really can’t complain. Half price beers and carton 077xx on tap. Not a bad outing.
So my friend sends me this pic after I was there last night having some prime rib. Any local shrimp fans deserve to try the voodoo shrimp at charleys. This is a top notch dish with some nice spice and a really unique flavor! This makes a great lunch for ten bucks
That looks great Johnny. How does it compare to Drew’s? It looks like a completely different presentation.
Hey Eli. Yes it is definitely a different dish. The garlic toast points team up nicely with the shrimp, and I love to sop up that sauce. The heat is actually there but does not ruin the dish. It’s a nice sherry BBQ sauce that has a really bold flavor. Drews shrimp are higher quality, larger and better texture-wise, but the amount of shrimp you get with this dish is nice and the pic is probably deceiving. Charley’s dish has no cream so it is different indeed. I bet drew would really like these. His food blows this place out of the water, but I stumbled across this dish and they do it well.
That sherry BBQ sauce sounds good. I think there is room in this state for more than one interpretation of voodoo shrimp
After one of your previous recommendations of this dish, I ordered it at the bar. The bartender shook his head no. I asked, “Not good?” Again he shook his head no. I’ll be sure to order it anyway the next time we’re there. Maybe it just isn’t his thing.