Check out these shrimply irresistible dishes in Chesapeake

I still remember the first time I had shrimp.

I was 7 years old, and living in suburban Atlanta. Back then, in the early 1970s, there wasn’t a lot of fresh seafood in Atlanta, unless it was something like catfish, caught in local ponds or streams.

There may have been some seafood at upscale restaurants sent in from the Atlantic or Gulf of Mexico, but we didn’t eat at restaurants like that. In fact, Red Lobster was upscale for us, and that’s exactly where I had my first shrimp — in this case, popcorn shrimp.

I felt highly sophisticated, having seen movie stars indulging on the likes of shrimp cocktail on the big screen. Never mind that these little nuggets tasted more like the thick coat of breading and the piquant cocktail sauce I dipped them in, I was living the dream.

It’s easy to take fresh seafood for granted when you live in an area like coastal Virginia, which I have called home for the past 33 years. Here there is an abundance of fin fish and shellfish, including shrimp.

This calls for a celebration. Good thing that National Shrimp Day comes this time of year.

Are you looking for some shrimply irresistible dishes in Chesapeake? Here are six of our favorites of the moment.

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Bakers Crust Shrimp & Crab Pasta

The shrimp and crab pasta at Baker’s Crust piles tagliatelle pasta studded with asparagus and bacon in a rich cream sauce with large, tender shrimp, which are a most welcome addition adding taste and texture to the dish. (Courtesy Baker’s Crust)

Baker’s Crust has been a favorite of ours for decades now. The restaurant has a well-appointed dining room and approachable menu that features dishes from dinner salads to pizza to entrees. Among those entrees is the decadent Shrimp & Crab Pasta.

Here tagliatelle pasta — lovely, long ribbons of pasta reminiscent of fettuccine — fill a bowl, bathed in a rich sauce of white wine, garlic, cream, and parmesan cheese. Earthy asparagus and savory applewood smoked bacon join the party, as well as tasty nuggets of jumbo lump crabmeat.

Crowning it all are large, tender shrimp, which are a most welcome addition adding taste and texture to the dish.

There are multiple Baker’s Crust locations across the region, including Norfolk, Virginia Beach, and the Greenbrier area of Chesapeake.

Baker’s Crust is at 1244 Greenbrier Parkway, Chesapeake. Call 757-547-2787 or visit www.BakersCrust.com.

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Cutlass Grille Coconut Shrimp

In the coconut shrimp appetizer at Cutlass Grille, jumbo, succulent shrimp are coated in large, sweet coconut flakes and fried until golden brown, adding some delightful crunch, as well as accenting the subtle shrimp flavor. A delicious mango sweet chili sauce comes on the side. (Patrick Evans-Hylton/Freelance)

Jamaican and other Caribbean flavors are found on the menu at Cutlass Grille, including the coconut shrimp appetizer.

Here jumbo, succulent shrimp are coated in large, sweet coconut flakes. The coconut completely covers the shrimp, adding some delightful crunch, as well as accenting the subtle shrimp flavor.

These shrimp are completely addictive, and you probably won’t want to share. I didn’t. Things get better as as you dip the shellfish into the complimentary mango sweet chili sauce, adding an element of heat to the dish.

Cutlass Grille is at 725 N. Eden Way, Chesapeake. Call 757-382-0015 or visit www.CutlassGrille.com.

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Redbones Raw Bar Seafood Grill steamed shrimp, by the half-pound and pound

The steamed shrimp at Redbones Raw Bar Seafood Grill comes out piping hot from the steamer and coated in just enough seafood seasoning to flavor the shellfish but not to overpower their flavor. They were steamed perfectly. (Patrick Evans-Hylton/Freelance)

Steamed shrimp are my go-to bar food. They are low in calories, high in protein, and oh-so-delicious. I love them sprinkled with Old Bay or dipped in cocktail sauce. I don’t even mind getting messy, breaking open the tiny shells and getting down to the meat of the matter.

The vibe in Redbones is vibrant; it’s a fun, neighborhood joint with lots of locals and local flavor. That flavor includes steamed shrimp, offered by the half-pound and pound. On Thursdays from 4 until 9 p.m., they are even specially priced.

The shrimp came as I was enjoying a cold beer, piping hot from the steamer and coated in just enough seafood seasoning to flavor the shellfish but not to overpower their flavor. They were steamed perfectly; each shrimp was plump and tender. I tore into the shells, plunged the seafood into the cocktail sauce, and licked my fingers clean. I thoroughly enjoyed the treat.

I first told you about the steamed shrimp in this column in January 2019.

Redbones is at 445 N. Battlefield Blvd. Call 757-436-4200 or find them on Facebook.

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Skrimp Shack Grilled Shrimp Tacos

At Skrimp Shack, two shrimp tacos come to an order, with flour tortillas stuffed with tender grilled shrimp, shredded lettuce, and cheese. There’s a choice of sauces, and other options include blackened shrimp tacos, fried shrimp tacos, and spicy fried shrimp tacos. (Courtesy Skrimp Shack)

With a name like Skrimp Shack, you’d expect the sightline to be on shellfish, and you’d be right.

There are a number of shrimp-centric dishes to enjoy, but with our love of tacos, that’s often where our attention turns.

Seafood-stuffed taco shells have been part of the collective diet here for a half-century or so, when fish tacos rode the flavor wave up from Baja California to San Diego. It didn’t take the rest of the country too long to catch on.

At Skrimp Shack, two tacos come to an order, with flour tortillas stuffed with tender grilled shrimp, shredded lettuce, and cheese. There’s an option of sauces, from mild to spicy, mango salsa, and sweet chili. We love to add some heat with the spicy sauce, but the fruity components of the mango salsa really compliment the natural sweetness of the shrimp well.

Also on the bill of fare are blackened shrimp tacos, fried shrimp tacos, and spicy fried shrimp tacos.

There are multiple Skrimp Shack locations across the region, including Norfolk, the Peninsula, and the Las Gaviotas area of Chesapeake.

Skrimp Shack is at 1249 Cedar Road, Chesapeake. Call 757- or visit www.TheSkrimpShack.com.

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Vino Italian Bistro Lengo di Gamberetti

Sometimes you find a twist on a favorite dish, and it becomes a new obsession. Such is the Lengo di Gamberetti appetizer at Vino Italian Bistro.

I’ve long been a fan of shrimp and grits, the classic Southern offering of stone-ground corn grits simmered until tender and often with cheese added to make them even creamier. On top is the second half of the equation, gorgeous shrimp, often embellished with a gravy or sauce.

You’ll get a similar flavor profile, with a decided Italian twist, with the Lengo di Gamberetti. Here garlicky risotto — decadent rice, usually arborio, that is long simmered in broth — stands in for grits. The risotto has similar qualities as to grits, being rich and creamy in taste and texture.

Resting on top are savory shrimp, cooked until tender. A flourish of microgreens garnish the dish, and a lemon wedge comes alongside for adding a bit of bright citrus pop.

There is also a Vino Italian Bistro location in the Kempsville area of Virginia Beach.

Vino is at 138 S. Battlefield Blvd., Chesapeake. Call 757-277-9081 or visit www.VinoItalianBistro.com.

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The seafood pizza at Zino’s Cafe delivers in balanced flavor with a tasty, golden crust, garlicky white sauce base, gooey cheese mix, and ample amount of tender crabmeat and shrimp. It’s an unusual but delicious pie. (Patrick Evans-Hylton/Freelance)

Zino’s Pizza Seafood Pizza, small or large

Pizza is a beautiful thing, and the pie is the perfect platform for a wide range of sauces and toppings, as can be found at the venerable Zino’s Pizza, where I enjoyed the Seafood Pizza.

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The first thing that struck me was the heady aroma of the pie once our server sat it in front of my partner Doug and I. There was a sweet aroma of roasted garlic arising from the pizza, which really stetted my appetite. There was a buttery aroma too, from the crust, which was perfectly toasted all the way around.

The crust set the stage for a mellow mix of cheese. I’m not sure what all was in the blend, but there was definitely some tangy mozzarella and some nutty parmesan. It was a nice fusion, which not only added flavor, but texture too as it melted and spread across the crust.

Zino’s was not chintzy with the seafood toppings at all. Although not spread from one side to the other, there still was a good amount of crabmeat and shrimp, so that every slice you had an ample amount. They were sweet and supple, and played perfectly in both taste and texture with the crust, the sauce, and the cheese.

I first told you about the Seafood Pizza in this column in December 2019.

Zino’s Cafe is at 850 N. Old George Washington Highway. Call 757-485-1468 or visit www.ZinosCafe.com.

Frying or steaming shrimp at home? Serve them with my homemade cocktail sauce. Email me for the recipe at PatrickEvansHylton@gmail.com with “cocktail sauce recipe” as the subject.

Patrick Evans-Hylton, PatrickEvansHylton@gmail.com