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Shrimp Boil

Shrimp Boil

1 ½ lb. of Shrimp per Person

Fishing was an integral part of frontier living. If a boy didn’t learn how to fish and dish well, he was likely to go hungry from time-to-time. Whether grabbing salmon out of Oregon Territory or pulling catfish and trout out of the massive Mississippi and Missouri River waterways, fish was a staple of the American West. Dried and salted, smoked or fried over open flame, fish had the great advantage of being durable on the trail and available anywhere you could find trickling water.

The Pacific Coast in particular was a hotbed of the fishing culture in the American West. Every spring the Columbia River in Oregon would teem with millions of Chinook, Coho, and Sockeye Salmon weighing upwards of 70 pounds apiece. Canneries set up all along the river to exploit this display of natural bounty, establishing a huge commercial trade with places as far afield as England and Australia. While our preparations feature flavors from around the globe, our spirit is always a part of the fishing traditions of the American frontier.

COOKING METHOD

Traditional New Orleans style, boiled with potatoes, corn, and onions; served tableside

SIDES

Potatoes, corn and onions

PREORDER

5 days minimum

SERVES

25 adults minimum

Market Price