Unique combinations at 42nd Street Oyster Bar during DTR Restaurant Week
42nd Street Oyster Bar is a Raleigh landmark that has been serving up delicious seafood for years. They are participating in Downtown Raleigh Restaurant Week with a three-course, $30 dinner menu, as well as a $10 beverage pairing option.
Posted — UpdatedEvery morning this week on WRAL-TV, we'll be featuring a participating restaurant. This morning Chef David Greenwell of 42nd Street Oyster Bar stopped by to talk about the oyster bar.
Greenwell said Restaurant Week is all about getting value for your money, and their dishes this week combine different flavors and textures – like the Jerk Seared Salmon with sauteed shrimp and peach chutney he brought.
Other menu items include a Baked Oyster Sampler and a Petite Filet Oscar. Sounds yummy!
One pound medium to large size peeled and deveined shrimp
Peach Chutney:
- 1 lb diced fresh peaches
- 1/2 small red onion, slivered
- 2 tsp cider vinegar
- 1 ounce brown sugar
- 2 cloves garlic, minced
- 1 tbsp cooking oil
- 1 tsp ground coriander
- 1 tsp whole fennel seed
- 1/2 small red bell pepper, diced
- 1 jalepeno, diced...or more if you like
- 1 tsp ground cumin
- 1/3 tsp ground cinnamon
- 1 tsp mustard seed (black if you have it, regular is fine too)
- 1 tbsp fresh ginger root, minced
- salt to taste
Heat oil until shimmering in a heavy bottomed sauce pot. Add fennel, coriander, cumin, cinnamon and mustard seed and toast, stirring constantly for about 30 seconds. Add onion, garlic and bell pepper and cook until softened, about 3-4 minutes. Add remaining ingredients and reduce heat to simmer for approximately 30 minutes and add salt to taste.
Salmon Assembly:
Place the salmon on a plate and top with chutney and shrimp. Enjoy!!
Â
Related Topics
Copyright 2024 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.