Dads Receive Gift of Sea Island Shrimp House's Spice Blend on Father’s Day
San Antonio, TX (PRWEB) June 05, 2014 -- Dads dining at any Sea Island Shrimp House location on Father's Day, Sunday, June 15, will receive a free, mini-size bottle (2.75 oz.) of the restaurant's Original Grill Seasoning, while supplies last.
Sea Island's Original Grill Seasoning is perfect to shake over grilled or steamed vegetables, any mild whitefish, poultry or pasta. This versatile spice blend has been used at the restaurants for many years to season some of the most popular dishes, including fresh market fish and wild-caught shrimp entrées.
“This is a go-to spice for anything you want to add a little extra flavor to, and we have received great feedback from our guests who have used it when grilling at home,” said Barclay Anthony, CEO of Sea Island Shrimp House.
Sea Island Shrimp House has six area locations and will be open from 11 a.m. - 9 p.m. on Father’s Day, June 15. Fresh from the Texas Gulf coast, Sea Island is San Antonio's source for delicious, affordable seafood and family-friendly dining. Learn more at http://www.shrimphouse.com.
About the company:
Sea Island Shrimp House, a local San Antonio seafood restaurant icon, has been sourcing and serving the freshest, wild-caught Gulf seafood since opening its first location in 1965. The restaurant’s family-friendly atmosphere, delicious food and affordable prices have made this a San Antonio favorite for more than 47 years.
Family-owned and operated from the beginning, the six San Antonio locations serve only premium fresh seafood that features the best shrimp, scratch cooking and a passion for flavor and value. Sea Island Shrimp House is known for food that is simple, fresh, fast and affordable. They offer numerous seafood specials, as well as kid’s meals. San Antonio agrees: Sea Island has been voted “Best Seafood Restaurant” in the San Antonio Express News’ Reader’s Choice Poll since it began in 2000.
Meghan Vincent, Sea Island Shrimp House, http://www.shrimphouse.com, 210-342-2800, [email protected]
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