U.S. restaurant chains are continuing to promote seafood dishes this spring, with shrimp specials continuing to prove popular, even after the end of the Lenten season on 28 March.
Zaxby’s, a 950-location quick-service chicken restaurant chain based in Atlanta, Georgia, U.S.A., is doing its first-ever shrimp promotion, touting its Southern Fried Shrimp.
"We're taking America's most popular seafood and giving it our own unique spin," Zaxby’s Chief Marketing and Strategy Officer Patrick Schwing said.
The fried butterflied shrimp are served with Zaxtail Sauce, a blend of the brand's Zax Sauce and cocktail sauce with notes of horseradish. Zaxby’s Southern Fried Shrimp Meal features eight shrimp with Zaxtail sauce, Texas toast, crinkle fries, and a small drink, or customers can add a side of four shrimp with Zaxtail sauce for USD 3.00 (EUR 2.82) to one of the restaurant’s other meal packages.
Dallas, Texas, U.S.A.-based Friendly’s, which operates more than 100 restaurants, is promoting a fried shrimp po’ boy sandwich. Friendly’s is also promoting a Tuna Melt served with a Strawberry Salad. Guests can add grilled salmon or chicken to the salad.
“A little taste of the Louisiana bayou, our po’ boy has golden fried shrimp and clam strips, crisp lettuce, fresh tomato, fried onions and Friendly’s Signature Sauce all served on a grilled ciabatta roll,” the company said.
Dallas, Texas, U.S.A.-based Twin Peaks, which operates 90 restaurants in the center of the country, has begun offering three new seafood specials. Its Seafood BLT includes lobster salad, bacon, mixed greens, red onion, and lemon mayo on a toasted King’s Hawaiian roll. Its Lobster Mac N’ Cheese is made with lobster, cavatappi noodles, three cheese sauce, roasted corn, red peppers, garlic butter breadcrumbs, applewood smoked bacon, and parsley. And its Blackened Rainbow Trout is served with roasted tomato butter, grilled asparagus, and lemon garlic pilaf.
"We elevated the seafood experience with new twists on classic favorites, giving our guests even more reasons to join us at the ultimate sports lodge,” Twin Peaks CEO Joe Hummel said.
Bonefish Grill, a 175-location chain owned by Tampa, Florida, U.S.A.-based Bloomin’ Brands, has revamped and reintroduced several popular menu items to its brunch menu, including its Bang Bang Shrimp Eggs Benedict and Shrimp and Grits. Bonefish Grill is also featuring Shrimp Scampi Filet Mignon, Rockefeller Butterfish, and Caribbean Cedar Plank Salmon on its regular menu for a limited time.
Nashville, Tennessee, U.S.A.-based Rock N Roll Sushi, which operates more than 60 restaurants across the Southeastern U.S., rolled out a new core menu with several hibachi and sushi dishes. Its Rocked Lobster Roll includes lobster and cucumber, topped with layered avocado, sriracha, tobiko, crunchy flakes, sesame seeds, and homemade ginger sauce. Its Twisted Tuna Opening Act includes chopped spicy yellowfin tuna surrounded by twisted avocado, tobiko, sweet chili sauce, eel sauce, crunchy flakes and wonton strips. Rock N Roll’s Hibachi Trio is a chicken, shrimp, and filet mignon hibachi dish served with fried rice, hibachi vegetables, and housemade Yum Yum Sauce. And its The Maine Event Hibachi Dish includes lobster and filet mignon served over fried rice, avocado, carrots, and wonton strips, topped with homemade Headbanger Sauce, eel sauce, and sesame seeds.
For customers who want to try sushi for the first time, the chain is recommending its Punk Rock Roll, which is composed of shrimp tempura, spicy tuna, and cream cheese. Seared yellowfin tuna is placed on the outside of the roll and then topped with a strawberry-avocado-jalapeño-cucumber salad, sweet chili ponzu dressing, spicy mayo, and eel sauce.
“We’re pumped to be adding new, innovative flavors to our menu that perfectly complement our highly praised dishes that guests love. We take pride in always coming up with bold new ways to keep people engaged in the rockin’ experience by constantly experimenting with fresh and unique flavors,” Rock N Roll Sushi Vice President of Operations Terri Jessen said.
Brazilian steakhouse chain Texas de Brazil, a 54-restaurant-strong chain based in Dallas, Texas, U.S.A., has introduced a new stew, Moqueca de Peixe, featuring whitefish in a coconut milk-based sauce infused with herbs and spices.
“This seasonal delight is sure to transport guests' taste buds to the vibrant shores of Brazil,” the company said in a press release.
Diamond Bar, California, U.S.A.-based Ono Hawaiian BBQ, which operates more than 100 locations, is touting a new Island Spice Grilled Fish dish through 15 May. The dish, which features “tender fish filet infused with a savory blend of spices, including a subtle kick of cayenne pepper,” can also be added to the restaurant chain’s plate lunches, Aloha plates, mini meals, family meals, gourmet salads, and catering trays, the company said.
