This month on Out of the Way Eats we take you to Carson’s in downtown Sikeston where they’ve been dishing up elegant dishes in an approachable atmosphere for more than a year.
– We definitely want Carson’s to be approachable, a place where you can get a delicious, fresh-prepared meal, can feel comfortable coming and having that experience. Hi, I’m Carole Glenn. I’m the owner of Carson’s in downtown Sikeston. Our claim to fame is the rarities that we offer.
We’ve offered antelope, Wagyu steak, fresh fish flown in. Menu changes on a weekly or biweekly basis. – We try and do everything fresh. We don’t buy much except for, you know, ice cream and french fries. The main draw is our steaks and shrimp and grits. People love the shrimp and grits.
That dish has to start with real stone-ground grits, as coarse as you can get ’em. Touch of cream. Start a pan with vinegar-based hot sauce. Creole sofrito. Add the shrimp. Pour in a lager beer, chunks of butter. Finish it with parsley, chives, celery leaf, green onion.
Really simple dish but it does take some patience. People just go nuts over it. Carson’s lobster trio has lobster risotto and lobster tortelli with red bell pepper and ginger sauce. And a nice lobster salad. You got this neat pasta and you eat it hot. And then you’ve got the salad, all the citrus,
A little bit of avocado, cold lobster. Then you bring it home with the, you know, kinda comfy creamy risotto.