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Dish of the Week: Red Maple's salt and pepper shrimp

Published February 18, 2010 5:55 pm
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Sometimes less is more. Especially, in this case, if the shrimp is good. Whole from head to shell and the dense, sweet flesh beneath it. The barest dusting of rice flour for guaranteed crunch after a turn in hot oil and the prudent use of salt and pepper.

At Red Maple (read the http://www.sltrib.com/taste/ci_14410636" Target="_BLANK">review), it's fried shrimp, the way it should be. Simply pick up a shrimp and bite in. You'll find the carapace of a shell has actually morphed into the consistency of a potato chip and the meat wonderfully tender.

Red Maple is at 3361 S. Redwood Road, West Valley City, 801-747-2888. Open M-Th, 11 a.m.-9:30 p.m.; F, 11 a.m.-10:30 p.m.; S, 10 a.m.-10:30 p.m.; Su, 10 a.m.-9 p.m.

-- Vanessa Chang

 

 


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