Fat Head's Seafood Co Head of Island

You paid $27 for that?

Good lord

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You paid $27 for that?

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I failed to explain the expert preparation involved.

The chef cooked the shrimp enough to ensure no possible chance bacterial agents made it through alive. It produced a consistency in the meat that could best be described as exactly matching Staple's premium line rubber bands.

The palette of the chef is beyond reproach. Remembering that bacon by itself can not carry enough salt to such a robust meat as shrimp he was quite liberal with the sodium chloride in his seasoning mix. It evokes the fond memory I have of the time in my childhood when I decided to put an entire teaspoon of Morton's finest crystals in my mouth and savor the flavor explosion. He really does understand that if some is good, more is definitely moar good.

As for the seasoning, he developed a mixture that gives just the right pop of heat at the correct time ie right as your taste buds are coming down off the salt high. While not overbearing it did have the nuance that could only comes from a highest quality Rougarou spray. None of the lack of sophistication found in run-of-the-mill capsaicin from low quality bear sprays so often encountered.

Were they all laughing at you when you picked it up?

quote:

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I failed to explain the expert preparation involved.

The chef cooked the shrimp enough to ensure no possible chance bacterial agents made it through alive. It produced a consistency in the meat that could best be described as exactly matching Staple's premium line rubber bands.

The palette of the chef is beyond reproach. Remembering that bacon by itself can not carry enough salt to such a robust meat as shrimp he was quite liberal with the sodium chloride in his seasoning mix. It evokes the fond memory I have of the time in my childhood when I decided to put an entire teaspoon of Morton's finest crystals in my mouth and savor the flavor explosion. He really does understand that if some is good, more is definitely moar good.

As for the seasoning, he developed a mixture that gives just the right pop of heat at the correct time ie right as your taste buds are coming down off the salt high. While not overbearing it did have the nuance that could only comes from a highest quality Rougarou spray. None of the lack of sophistication found in run-of-the-mill capsaicin from low quality bear sprays so often encountered.

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Well for 14 bucks you got a good story out of it. Along with some uncooked bacon.

I’ve paid more for less I suppose.

I’ve been to Fat Head’s twice since they’ve opened and have enjoyed it.

Haven’t made an order for pickup yet