Family-owned Super Shack serves affordable seafood in McKinney

A seafood skillet ($29.99) is offered on the secret menu at Super Shack.

A seafood skillet ($29.99) is offered on the secret menu at Super Shack.

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Before moving from California to North Texas, Antonio Correa was working as a contractor—a career he said he hated. But every day after work, Correa would cook for his family.

“Everybody loved it,” he said. “And they told me that I should be a chef.”

When Correa arrived in Texas, his brothers Juan, Pedro and Ricardo Correa told him there was a spot for him in the kitchen at their restaurant Super Shack.

Correa, the youngest of 12 siblings, is now the chef and manager of Super Shack in McKinney. The restaurant opened in June 2017 near the intersection of Eldorado Parkway and US 75. Super Shack’s second location opened in Rowlett about a year later.

“So I’m just the manager, but this is like my restaurant as well,” Correa said.

Super Shack’s menu offers seafood with a Mexican flair, Correa said. Menu items include fried catfish, po’boy sandwiches, seafood platters, hot and spicy shrimp, steak, burgers, Alfredo and more.

The restaurant also has a secret menu with six items, including a seafood skillet and Mexican Ceviche.

“Our main thing is seafood,” he said. “But we also have things for people that don’t like seafood. … My whole point is we’re a family restaurant and … I know at least one person in the family doesn’t like seafood.”

Correa said prices at the restaurant are also geared for families or people on a budget. Meals range from $6.99-$29.99.

“I know a lot of families are on budget, but they still want to go out and eat,” he said. “And seafood is expensive everywhere. … But [at Super Shack] it’s not. We try to have reasonable prices for everyone.”

In addition to the variety of options and affordable prices, Correa said people come to Super Shack because the clientele is diverse.

“We have white collar to blue collar. We have every race that you can think of come here,” Correa said.
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By Cassidy Ritter

Cassidy graduated from the University of Kansas in 2016 with a degree in Journalism and a double minor in business and global studies. She has worked as a reporter and editor for publications in Kansas, Colorado and Australia. She was hired as senior reporter for Community Impact Newspaper's Plano edition in August 2016. Less than a year later, she took the role of editor for the McKinney edition.


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