An Island Tradition Since 1976
Certainly some things about Galveston’s recent history deserve to be left in the later decades of the twentieth century where they belong. Nobody misses that awkward phase between the late 50s and early 80s when the Strand was all but abandoned, or the various unfortunate circumstances that somehow still have Houstonians convinced that the island is a crime haven. But there is one thing from “back in the day” that Jeff Antonelli definitely thinks is worth reviving, and it would appear that guests of the new Shrimp ‘N Stuff Downtown completely agree.
“That is how Galveston got popular [again], people would come down here for fried shrimp and broiled options, as apparently it is somehow possible to resist their delicious, deep-fried preparations. “That is when I started looking downtown,” he says. The second location opened in December of 2014 on 23rd Street in the space once occupied by the locally famous Phoenix Bakery, a nostalgic connection not at all lost on Jeff.
“This was the place where my father would come for his coffee, he and all those Galveston men like George Mitchell. They would be there every day for three o’clock coffee.”
The downtown location does offer many of the favorite Shrimp ‘N Stuff “standbys,” as Jeff calls them, but this particular restaurant truly does have an identity all of its own. “We used the name for brand recognition,” Jeff explains, “but it is its own entity.”
We have differentiated ourselves by serving broiled version of Snapper, Flounder, Salmon, and several other fish, the Shrimp ‘N Stuff Downtown menu also features other items that distinguish it from the 39th Street location. Po’ Boys and fried selections are available, but they are joined by unique items like the Strand Salad, Phoenix Salad, Crab Cake Sandwich, and Fish Tacos. We are also the only restaurant on the Strand to offer seafood and nonseafood breakfast on Saturdays and Sundays morning from 7:30 am to 12:00 pm!
The downtown spot also ups the ante with full, tableside service, and custom table ware made in Mexico. “My children are very eco-mindful,” Jeff says proudly, “and they hated all the Styrofoam at the other place.” Thus he was inspired at the new location to make the shift to permanent dishes, and has now taken it further with the addition of ceramic ramekins and coffee cups to eliminate even more waste.