Page 51 - Play Coastal Mississippi - Winter, 2025

Redfish Orleans | Kimberly C. Rasmussen
favorite. I’m already a huge fan of Half Shell’s Orleans sauce, a buttery blend of house seasonings with a spicy flair, so sautéing snow crab claws in this delicious sauce is next-level eating.
Another starter perfect for sharing is the Uptowner Quesadilla. Half Shell cuts their steaks in-house, and lets nothing go to waste. Filet and ribeye steak trimmings come together with mushrooms, onions, and cheese and are served with a homemade Dijon horseradish sauce. It’s a quesadilla lover’s dream.
But you can’t visit Half Shell without experiencing their oysters in some fashion. Whether raw or charbroiled, you can’t go wrong with this Coastal Mississippi staple. The Oyster Sampler is my absolute go-to, featuring a selection of Charbroiled Oysters and Oysters Bienville, Rockefeller, and Orleans. Between the butter, garlic, mushrooms, spinach, shrimp, and breadcrumbs, each variation was so yummy and brought its own something special to the table.
As a whiskey lover, the Southern Pecan Old Fashioned was easily my favorite cocktail. The Praline Pecan Liqueur and brown sugar simple syrup, along with the Sazerac Rye, made for a sweeter- than-usual Old Fashioned, but the sweetness was definitely welcome and added a new twist to an old classic. It was also a yummy pairing alongside my array of entrees.
The Catfish Lameuse is a Mississippi delight featuring blackened Mississippi farm-raised catfish over
a bed of white rice. The Lameuse
sauce is a rich seafood cream sauce
that adds the perfect finishing touch. Because I’m obsessed with Half Shell’s Orleans sauce, the Redfish Orleans was perfect. Blackened redfish and shrimp are topped with that signature Orleans sauce and finished with lump crab meat and a sprinkling of Parmesan. Nine out of ten times, this is my Half Shell order. But if you are really looking to dive into an incredible meal, the Big Easy
Southern Pecan Old Fashioned | Kimberly C. Rasmussen
Surf and Turf is just what you need. A seven-ounce
filet, cut in-house, is served over a housemade crab
cake that is little stuffing and ALL crab. Topped with Bearnaise, lump crab, and Parmesan, it’s the surf and turf of your dreams and a Half Shell signature dish.
When it comes time for dessert (yes, dessert!), the Triple Chocolate Martini and Bananas Foster Cheesecake is the perfect indulgent combination. 360 Chocolate Vodka, Chocolate Liqueur, and heavy cream are poured into a chocolate-swirled glass, reminiscent of adult chocolate milk. Half Shell’s cheesecake variation on the famous Bananas Foster was rich and decadent, right down to the spiced rum sauce.
What started as a simple concept to bring deliciously prepared food to a Coastal crowd has grown into a 14-location-strong franchise spanning three states. With a dedicated staff and a loyal fanbase, Half Shell
shows no signs of slowing down. But, like any true Coast staple, the Half Shell is true to its roots and continues to give so much back to the communities which have garnered
and supported its success for 15 years.
Bananas Foster Cheesecake | Kimberly C. Rasmussen
COASTALMISSISSIPPI.COM
WINTER 2025 I PLAY COASTAL MISSISSIPPI 51
Triple Chocolate Martini | Kimberly C. Rasmussen
HALF SHELL OYSTER HOUSE, GULFPORT
2500 13TH ST., #1 | DOWNTOWN GULFPORT
228.867.7001 | HALFSHELLOYSTERHOUSE.COM
SUN-THURS, 11 A.M.-10 P.M. | FRI-SAT, 11 A.M.-11 P.M.
ADDITIONAL LOCATIONS IN DOWNTOWN BILOXI AND INSIDE THE HARD ROCK HOTEL & CASINO BILOXI