In a city where cacti outnumber seafood restaurants by about a thousand to one, Knock Kneed Lobster stands as a delicious anomaly in Phoenix’s culinary landscape.

The seafood platters provide the ideal introduction to Chef Troy’s strengths. These generous offerings feature those must-have shrimp alongside other treasures from the fryer – catfish fillets with ...

Prepare the shrimp in a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade.

To roast shrimp, all you need is a large, sided sheet pan, a drizzling of oil, and desired seasonings. While cooking the shrimp this way means using a high temperature, the shrimp turn out tender ...

Cocktail Shrimp Platter, $39.99 for 20 to 24 servings. This platter consists of three-and-a-half pounds of cooked, 31/40 tail-on peeled shrimp, a few lemon slices, and cocktail sauce. The cost per ...

Most seafood, like King Crab and shrimp, can be steamed or boiled in a matter of minutes. For oysters, simply serve them on the half shell with lemon wedges and cocktail sauce. Grilled fish, like ...

On the raw bar menu, choose from a half or whole chilled lobster, The Chef’s Tower (Gulf shrimp, clams, oysters, crab cocktail, and a whole Maine lobster), or the Beacon 70 Tower (Gulf shrimp ...

Step 4. Cook shrimp: Working in batches, place shrimp in an even layer in basket and coat with cooking spray. Cook until crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a ...