Page 43 - South Mississippi Living - December, 2015

the most successful restaurant groups in the state. Now to the serious heart of the Half Shell — the menu. It’s seafood heavy as you would expect, and
many selections have Creole or Cajun touches. If you want to make a meal of several small plates, this menu is perfect, with six oyster ideas and ten starters.
The Oyster Sampler would be a good way to begin if you’re a fan of fat, salty Gulf Oysters. It’s a dozen oysters presented in four ways — charbroiled, Bienville, Rockefeller, and Oysters Orleans. What’s not to like?
The most popular starter on the menu is the fried green tomatoes and crab cakes, served with lemon aioli and crab ravigotte. Another wow, please!
The entrée list is a good one as well; solid, with good selections of seafood, chicken, steak, and pasta. The Big Easy Surf and Turf is a delicious combination of a six-ounce filet, crab cake, béarnaise sauce, and jumbo lump crab meat. If you’re not
sure which way to go, try the Seafood Pasta. It’s got all the seafood you might crave and is served in a delightful, light Creole style Alfredo sauce.
Red Fish Orleans may be the classiest dish on the menu. It’s a blackened filet with shrimp and a smoky Cajun sauce, and more lump crab.
Even if you just want a po-boy (the spicy Voodoo Shrimp version will hit the spot), the Half Shell has all the bases covered. Great for lunch, great for dinner. Put this one on your A list.
ABOVE: RED sh Orleans. BELOW: FRIED GREEN tomatoes and crab cakes. BOTTOM: SURF and turf.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
December 2015 • SOUTH MISSISSIPPI Living 43