Friday, November 4, 2011


A Grand Avenue Shrimp House chef offers the new lighter, crunchier and tastier shrimp. Try it – you’ll like it! (Photo by Brad)
Grand Avenue Shrimp House, 5358 W. Grand, has made its basic recipe even better. The restaurant was named by TIME OUT CHICAGO Magazine as one of the city’s three best. (Photo by Brad)

Sometimes you don’t want to mess with a good thing. Coca-Cola learned this when they changed the recipe for Coke and it was disastrous. But, the cooks at Grand Avenue Shrimp House, 5358 West Grand Avenue, are always tempting their customers with new creations.
Now, after 15 successful years, they are changing the breading recipe on their basic seafood entrees.
We held our breath because we love the taste of their battered & deep-fried shrimp and other seafood items. Were they messing with success?
The answer is NO! The new breading recipe is just as tasty, but it is much lighter and crunchier. It accents the delicate flavor of the shrimp and other seafood. Plus, it contrasts well with the texture of the items it covers.
Check out the new recipe and ask about their occasional homemade specials, like Shrimp Gumbo, Dirty Rice, Red Beans & Rice, and Jambalaya with Andouille Sausage.
Call ahead to 773/622-1890 or 773/622-1568 and your order will be ready when you get there. TIME OUT CHICAGO Magazine declared Grand Avenue Shrimp House one of the three best shrimp restaurants in the city!

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