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EVENTS

See what is cooking at the Store.

 
 
 

Petty's Weekly Specials

Petty’s ad for APRIL 28TH  thru MAY 4TH

MAKE SURE TO ORDER YOUR SPRINGS CONCERT BASKETS AND BAGS OUR MENU IS AVAILABLE ON OUR WEBSITE WWW.PETTYSMEATS.COM

ARGENTINE SHRIMP ARE WILD CAUGHT, TENDER AND SWEET, AND TASTE LIKE A CROSS BETWEEN A LOBSTER AND A SHRIMP.  GREAT TIME TO TRY THEM WHILE THEY ARE ON SALE!!!!

THIRSTY THURSDAY CONTINUES  FROM 4-7 COME JOIN US…. GREAT FOR BEGINNERS & PRO’S ALIKE!!!! GETTING BIGGER & BIGGER WITH SOME AMAZING WINES…YOU NEVER KNOW WHAT WINERY IS GOING TO STOP BY WITH SOME AMAZING  WINES TO TRY IN ADDITION TO OUR REGULAR TASTINGS.

THE MONSTERS MEAT OF THE WEEK:
OUR BBQ PULLED PORK  WITH COLE SLAW AND BAKED BEANS WITH KIELBASA & ONE OF OUR AMAZING COLD BEERS

WATCH FOR OUR MOTHER’S DAY SPECIALS NEXT WEEK…AND WE WOULD BE HONORED TO MAKE HER A GIFT BASKET OR A GIFT CERTIFICATE IF YOU ARENT SURE WHAT MOM WANTS!!!!  REMEMBER WHEN MOMMA IS HAPPY…. EVERYBODY IS HAPPY!!!!

GIANT PRETZELS THE SIZE OF A STEERING WHEEL ARE BACK IN STOCK…TRY WITH OUR BAVARIAN MUSTARD OR PIMENTO CHEESE SPREAD…YUM!!!!

SPECIALS FROM THE MEAT DEPARTMENT
JUMBO RED ARGENTINE SHRIMP 8.99 LB.
BONELESS SIRLOIN STEAK  9.99 LB.
MEATY SPARE RIBS 2.99 LB.
PULLED PORK WITH ORGINAL OR CHIPOTLE BACON BBQ 4.99 LB.
HONEY DIPPED CHICKEN GREAT ON THE GRILL  3.99 LB.

SPECIALS FROM THE DELI
ALL NATURAL NITRATE FREE APPLEWOOD SMOKED HAM  5.99 LB.
SLICING STEAKHOUSE ONION CHEDDAR
BAKED BEANS WITH KIELBASA 4.79 LB.
OUR FAMOUS COLE SLAW   3.79 LB.
CORN FRITTERS  5.29 LB.

SANDWICHS OF THE WEEK

SANDWICH NUMBER 1… LEMON PEPPER CHICKEN & PROVOLONE WITH KEY LIME  MAYO ON SOFT SUB ROLL FULLY LOADED  SERVED WITH CHIPS AND A PICKLE

SANDWICH NUMBER 2… ROAST BEEF & HORSERADISH CHEDDAR MELT ON YOUR CHOICE OF BREAD WITH CHIPS & A PICKLE

SOUP OF THE DAY…CHEF’S CHOICE

 

CURRY ARGENTINE RED SHRIMP
The heat and rich flavors of curry, cumin, paprika with the sweet lobster like flavor of Argentine red shrimp combine in this recipe resulting in the most amazing dish. The yogurt based cucumber salad with cilantro and mint add the perfect balance of coolness to the heat of the curry.

Ingredients:
1 1/2 pounds Argentine red shrimp peeled and deveined
1 1/2 tsp mild curry powder
1/4 tsp smoked paprika
1/4 tsp ground ginger
1/2 tsp cumin powder divided
2 Tbsp olive oil
2 large cucumbers
1 cup plain yogurt
a few mint leaves, chopped
a few cilantro leaves, chopped

Directions:
For an optional step you can peel the cucumbers if you prefer. Slice cucumbers in half length wise and remove seeds. Thinly slice the cucumbers cross wise. In a mixing bowl add yogurt and 1/4 tsp cumin powder and mix throughly. Add cucumber sliced to the bowl as well as the mint and cilantro leaves. Mix well and place in the refrigerator.

In a mixing bowl add the olive oil, curry powder, smoked paprika, the remainder of the cumin and blend together. Add shrimp to the bowl and coat with the spice mixture. Heat your grill to medium to medium high heat and brush some olive oil on the grates. Place shrimp on the grill and cook for 1 - 2 minutes, flip shrimp over and cook for an additional 1-2 minutes until cooked through. Place on a serving platter and serve with cucumber salad.

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