Urban Deli Tag shrimp

Seafood chowder (gluten-free)

If you want to have a sense of some ocean fare, try some of the seafood items off our menu. We have a bowl of hot seafood chowder available which is great for those foggy Saint John days. It is served with a homemade buttermilk biscuit and consists of lobster, shrimp, scallops, haddock and salmon. This has become a popular choice for many of our customers especially when accompanied by a glass of white wine.

On a daily basis, we try to have a new quiche available and one of our specialties is our seafood medley. This quiche has the same ingredients as our chowder but also includes spinach and usually aged white cheddar cheese. It is served with your choice of side and topped off with a melted cheese sauce on top. Today it is available for order and these sell very fast!!

Other menu options include our sesame crusted seared tuna loin and our wild Pacific salmon burger. If you enjoy the tuna, it is also available on our romaine chiffonade salad served with wasabi vinaigrette.

Sesame crusted tuna steak burger

There are also endless opportunities available with catering or special events. Many seafood creations can be chosen from. We have made coconut shrimp, ceviche and excellent mini lobster rolls. Make any day/night special by calling us for catering, take-out or just stop by the restaurant to try any of our menu options.

I love making this type of salad, and on the weekend I took full advantage of my time and spent it doing other things rather than cooking.

The dressing:

Acids to oil ratio should be about 1:3 or 4. 1 part acid to 3 or 4 parts oil. I made enough dressing that could have done a serving for 4 or 5, so I only used a bit of it. I actually didn’t measure so my measurements are guesses, just so you know.

Juice of one whole lemon
A tablespoon of balsamic vinegar
Olive oil, to the ratio above
Teaspoon of dried oregano
A couple squeezes of honey
3 cloves of garlic, finely minced or pressed
A pinch of Kosher salt, a few grinds of black pepper
Half teaspoon of your favourite mustard, I used whole grain

I mixed all of this into a mason jar, shook vigorously, and set aside.

Salad:

Romaine heart, one head
6 sweet cocktail tomatoes (they’re a smaller tomato available at the Superstore, really delicious for an out of season tomato)
Half a small red onion
Half an English cucumber
12 Kalamata olives
Several small cubes of feta cheese
One small carrot, grated
A couple handfuls of wild-caught Maritime shrimp (bought at Misty Harbour Seafood)

In a large bowl, I tossed everything but the shrimp with the dressing very well. A well-tossed salad needs little dressing. I shake my head at anyone who ever asks for dressing on the side, and then awkwardly tries to coat their salad on their plate, especially if they asked for it on the side to cut down on the amount of dressing on their plate. I then topped the salad with shrimp, and served some bread on the side.

Lemonade, two large servings: