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South Shore Harbour – Paradise Reef | League City

South Shore Harbour Resort is proud to announce that the Paradise Reef has opened its doors to hotel guests and bay area residents for dinner service. Chef Roland will be featuring signature dinner items Tuesday through Saturday evenings. Additionally, breakfast will be served each morning along with a special buffet on Sundays

 

from 11am to 2pm featuring a fabulous Omelet Bar, Brunch Specials, and Desserts and of course $3 Mimosas. 

Listen in as Chef Roland sends you a personal invitation to join him at Paradise Reef. 

Paradise Reef with its wonderful relaxing ambience is the place to enjoy good conversation with good company while enjoying a wide variety of exceptional cuisine at reasonable prices; all right in the heart of South Shore Harbour Resort. 

And for those of you needing a special venue for your special event or private function, South Shore Harbour Resort can offer the Harbour Club with it beautiful waterfront views.  For more information, contact South Shore’s Catering Department at 281-334-1000.

And for a Special Treat:  Chef Roland’s Shrimp Penne Pasta Watch how Chef does it!
House Signature Penne Pasta tossed with Shrimp, Sun-dried Tomatoes, Grilled Chicken, Mushrooms and Smoked Andouille Sausage, Tossed in Smoked Barbeque-Cream Sauce served with Focaccia Garlic Bread.

4 Entrée Servings
7        cup     Cooked Penne Pasta                      Chef Rolands Penne Pasta
1        cup     Diced Andouille Sausage                         
1        cup     Diced Grilled Chicken                   
1 ½    cup     Mushroom Quartered                   
½       cup     Fine Sliced Sundried Tomato         
16      ea      Peeled Medium size Shrimp
½       cup     Barbeque Sauce
½       cup     Chives
3        tbs      Olive Oil
3        cup     Heavy Cream
4        tsp      Hickory Smoked Liquid
½       cup     Parmesan Cheese
½       tbs      Fine Chopped Garlic
Salt and Pepper to taste

Sautee mushrooms, sausage and shrimp in olive oil until golden, add sundried tomatoes, garlic, chicken and Cream, season with barbeque sauce and smoke liquid, reduce to creamy consistency, add hot steaming pasta, toss and season with salt and fresh cracked pepper, finish dish with parmesan cheese. Serve with toasted Focaccia garlic bread.

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