On the eclectic menu featured at Texas Grill, BBQ & Crab Shack in Harker Heights, the crawfish and shrimp fondue has stood the test of time.
But that’s fitting, since the full-service restaurant and its owners, Priscilla Ellis and her daughter, Kenietta Johnson, know the meaning of persistence.
When the restaurant was destroyed by fire, the two relocated to Killeen for a while, then rebuilt on the original site. The grand reopening was celebrated in February.
“We were determined that we’d keep going,” manager Sharon Victor said.
After honing culinary skills on friends and family, Ellis established the business in 2001. Under her mom’s tutelage, Johnson mastered the original family recipes and both women oversee the down-home cooking and menu selections.
The menu is an entertaining read all by itself. Alligator nuggets, Junk Burgers and the Trash Can — a “Texas-sized platter” that includes grilled baby back ribs, Cajun sausage, barbecue chicken, fried catfish, corn on the cob, baked beans and cole slaw — enough for two — for $34.
The restaurant has a full-service bar, offers catering services and has banquet facilities available.
Chef Debbie Foster holds court in the kitchen, reprising the perennial favorites from Ellis’ family table.
“We’ve booked Jerry Layne who plays piano, sings and also plays trombone for Friday evenings,” Victor said.
And when you’re ready to wow family and dinner guests, consider this unique down-home favorite.
Texas Grill crawfish & shrimp fondue
Start to finish: 25 minutes
- 1 cup shredded Italian 3-cheese blend
- ¼ cup fresh crab meat
- ¼ cup fresh crawfish
- ¼ cup fresh shrimp
- Two 10-ounce packages frozen chopped spinach
- 1 bunch green onions
- ½ cup mushrooms
- 3 cloves garlic
- ¼ cup butter
- 1 cup white wine
- Dash of black pepper
- Dash Tabasco sauce or to taste
- French or garlic bread for dipping
- In a medium colander, thaw the spinach and squeeze out all the liquid.
- In a nonstick skillet, saute the seafood, onions, mushrooms and garlic in butter until seafood is done and onions are translucent.
- Add spinach to seafood mixture and mix well.
- Combine all ingredients except for bread in a fondue pot or crock pot.
- Set heat to low.
- Serve with French or garlic bread, lightly toasted if preferred, cut to bite-size pieces for dipping.
— Recipe from Priscilla Ellis, owner of Texas Grill, BBQ & Crab Shack