Want to win a $25 gift card, valid at any Market Street location? Yes? O.k. great, we have one to give away to celebrate Market Street’s annual Shrimp Festival that began this week and runs through till October:
A bit more information from the restaurant themselves:
Crab Stuffed Shrimp is the stuff of gastronomic dreams and is the essence of great food, but there is nothing ethereal about it. For those inspired by the film, Julie and Julia, the recipe (not nearly as complicated as selections from The French Chef) is included at the end of this post. During the annual Market Street Shrimp Festival, this and a dozen other delicious shrimp menu selections will be featured on the lunch and dinner menus at all Market Street Grill and Market Street Oyster Bar locations.
Among the other delicious creations from Market Street chefs (who serve more than 200,000 pounds of shrimp annually) are Baked Shrimp Scampi with Garlic Toast, Cajun Fried Rock Shrimp, In-the-Shell Beer Steamed Shrimp, and Fried Coconut Shrimp with Jalapeño Jelly.
If you want a chance to win the gift card, all you have to do is complete the following sentence. “I really really want this gift card because…”. Leave your entry as a post on this article and the we will select a winner randomly next Friday (Sep 25th).
Market Street Grill
Cottonwood: 2985 East 6580 South, (801) 942-8860
Downtown: 48 West Market Street (340 South), (801) 322-4668
South Jordan: 10702 South River Front Parkway (700 West), (801) 302-2262
Market Street Crab Stuffed Shrimp
Ingredient (Serves 4)
2 tablespoons butter
½ yellow onion, cut into ¼-inch dice
½ cup heavy whipping cream
2 pounds crab meat (Dungeness, rock, snow, or lump)
½ cup breadcrumbs
1 tablespoon Coleman’s dry mustard
¼ teaspoon cayenne pepper
1 tablespoon salt
2 tablespoons fresh parsley, chopped
16 large shrimp, peeled and butterflied
Sauté onions in butter until clear, approximately 4 minutes. Mix together all remaining ingredients (except the shrimp) and add the sautéed onions. Shape 2-ounce portions of the stuffing on each shrimp. Cook under the broiler until done, approximately 15 minutes.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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