Some people say I’m shellfish. Some call me crabby. Some even look at my tall, lanky frame and yell, “hey, look at the jumbo shrimp!” But, whatever the haters say, nobody can deny that I love seafood.
However, ever since I had that quick exchange with Death after I had an anaphylactic allergic reaction from eating 20 or so shrimp (I know what you’re thinking, and yes: It was worth it), I’ve had to stay away from the good stuff. So, instead of eating it myself, I humbly wish to pass on my passion to you, hungry reader.
Whether it’s a fancy tuna steak served over greens or a sloppy lobster roll, seafood makes for a great meal. Seafood dishes also sell for a range of prices (including affordable prices!) which means they could be your dream lunch or dinner regardless of the occasion. Many places within walking distance of the front gates will kill your craving! Here are three of my favorite picks and an easy do-it-yourself recipe:
Just minutes away from campus, Luke’s Lobster definitely has some of the best seafood around. Their fish is imported directly from Maine and the restaurant is wildly popular in New York City, so you know it’s the real deal. Also, everything on their menu is priced at or below $20.
Everything on this menu is fantastic! The lobster, crab and shrimp rolls are beautiful. Served Maine-style, the fish is “served chilled atop a buttered and toasted New England-style, spill-top bun with a swipe of mayo, a sprinkle of lemon butter and a dash of our secret spices.” Doesn’t that just make your mouth water?
To top it all off, Luke’s Lobster also hosts Student Days every Tuesday where students get a 10% discount all day long! In addition, if you can’t manage the short walk off-campus, Luke’s Lobster also sets up a stand at the farmer’s market every Wednesday. Why aren’t you eating there already? GO!
Located on M Street, this restaurant is always filled with people. The food at Tacklebox is cheap, fast and quite good! Their Make-It-A-Meal combo costs $12 to $15, and the portions are sizable. They have every type of seafood you’d ever care to eat, from classics like oysters, clams and tuna to new things like squid or catfish!
For our 21+ readers, Tacklebox is also famous among upperclassmen for their variety of drink specials and margarita pitchers. Check out their menu for more information!
Hot N Juicy Crawfish
This restaurant is the furthest from Georgetown, but it’s definitely the most fun! Hot N Juicy Crawfish is known for two things: the best crawfish and the messiest meal in D.C. This place is different from the rest because you’ll have to eat with your hands and wear a bib and you’ll just love it!
Your seafood will vary based on seasoning and spice level – both of which you get to choose – and is served to you in bags. The only thing that doesn’t change is how juicy and flavorful each crawfish is! Watch out for rogue juicy squirts though, your bib can only handle so much.
In-Home Seafood Recipe:
To get this recipe, I went straight to my mother (fun fact: she is also allergic to shellfish and shares in my pain). She says the best way to make a filling, tasty dish using seafood is to make a shrimp dish! Her personal recommendations are to spend your dough on good shrimp (from any number of seafood markets in D.C.) and then buy any and all other ingredients cheap (aka, Leo’s or Safeway). Here is her recipe for her favorite, Spicy Garlic Shrimp!
- Shrimp, 12 (Jumbo sized is best, peeled, deveined, with tails intact)
- Olive oil, 2 tablespoons
- Garlic, 2 cloves (crushed with the side of a knife)
- Red pepper flakes, 1/4 teaspoon (which they incidentally have near the pizza at Leo’s … just an observation)
- Steak seasoning, 1 teaspoon
- Lemon juice, 2 teaspoons
- Zest of lemon, 1 teaspoon (Hint: this is made from lemon peel, so buy a lemon for the juice and grate the peel!)
- Fresh parsley, 1 tablespoon (chopped)
Total time to cook should be 4 minutes.
- Heat a large skillet or pan over medium high heat
- Add olive oil, garlic, red pepper flakes and shrimp to pan
- Season with salt and pepper
- Cook shrimp 3 minutes or until just pink (don’t over cook!)
- Toss with lemon zest, juice and chopped parsley
- Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
This dish is best served hot, so let it cool, but don’t wait too long! Also, throw in some lemon wedges (read: do not squeeze them, just put them into the dish) to add some extra flavor. Enjoy!