When it comes to the Alabama Gulf Coast food scene, fresh gulf coast seafood—shrimp, oyster, and crab, intersect with southern specialties like grits and pimento cheese.
Combine that with farm-to-table sustainable ingredients and you’ll find a food scene you won’t soon forget.
This Gourmand’s Guide to Gulf Shores will help you explore the island’s food scene.
Lightly dusted bay shrimp fried and tossed in spicy remoulade sauce. The firecracker refers to the spicy sauce they toss with the fried shrimp.
I tried the grits in several area restaurants and enjoyed those at LuLu’s in their shrimp and grits combination. They started the dish by mixing Andouille sausage and shrimp with tomato cream and Tasso ham sauce.
With a hint of the Gulf’s briny taste, the subtle aroma reminds you it is indeed all about the oysters — raw, roasted, or Rockefeller.
An oven-roasted skin-on redfish with garlic and olive oil. They topped the fish with a mixture of ripe tomatoes, and creamy avocados tossed in a south of the border chimichurri sauce.
Fishers find them in deeper water than other shrimp, so they taste like a combination of lobster and scallops. Tacky Jack’s served Royal Reds.