"I first put the some shrimp inside some flour, I mix it up and then I shake it off," said owner Lito Alambar. And then I put it into the batter, then I mix it into the batter. Then I put it into ...
How ironic is it that just a block from the old Stockyards is a temple of seafood? For the past 15 years, Mama Nena's has been a fixture there, breading and frying more shrimp than you can imagine. "I ...
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