visitors can't see pics , please
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loginIn a mood for seafood? How about we try the Deck Restaurant in Brunswick, Georgia. Must be by the coast because the card says Seafood At Its Source.
I'll be honest with you, without my glasses I had thought the big sign said Dick. But Dick or Deck, it doesn't really matter because my research has shown that the place is no longer in business.
visitors can't see pics , please
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loginInteresting to point out that Richard and Doris wrote the postcard's note on the last day of 1975.
Before we all go home hungry, I should point out that I found an actual recipe from the Deck Restaurant, so feel free to get the ingredients and cook up an authentic dish from the place. Better yet, make extra and invite us all over for dinner.
http://www.glynncounty.com/oaktree.pl?id=00013949
Shrimp Mull
2 No. 2 can tomatoes
1 No. 2 can tomato soup
1/4 pound butter
1 cup white bacon, diced
1 cup onion, chopped
2 cloves garlic, sliced
1 whole lemon, sliced
1 cup celery, chopped
1 teaspoon celery seed
15 drops Tabasco
1 bottle tomato catsup
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon curry powder (hot)
5 pounds raw shrimp, peeled
1 cup Sherry
1/4 pound butter
Into a heavy kettle put 2 quarts water, canned tomatoes, and tomato soup. Simmer. Melt butter in skillet and brown bacon and onion in it. Add to tomato mixture. Add all remaining ingredients in the garlic, lemon, celery, celery seed, Tabasco, catsup, Worcestershire, allspice, and curry powder, then boil lightly for 2 hours. Add shrimp and simmer for 1 hour. Add 1 cup Sherry and another 1/4 pound butter. Thicken with cracker crumbs. Serve with flaky dry rice. Makes 8-10 portions.