Shrimp salad. Not a heap of mayonnaise with bits of tiny shrimp on a stale H&S roll, but real shrimp salad. Im talking about shrimp big enough to stand on their own in a shrimp cocktail. Im talking about a dressing that is light, unobtrusive and allows the dish to taste like
well ... SHRIMP! A summer treat that is every bit as looked forward to as steamed crabs and soft shells.
Whos with me?
Last night I was wandering aimlessly through South Baltimore looking for some tidings to kick off an otherwise arduous week. Corks .. closed. Bicycle perhaps. Thai arroy not in the mood. I stopped into a local watering hole to contemplate my decision. After a few, I left, wandering in the rain and found myself in front of the Fort Charles Pub. Knowing first hand of their culinary talents, I went in. I was immediately greeted by the dynamic duo of the Baltimore pub grub world, Mitsy and Jimmy (even if that is not exactly right, they are Mitsy and Jimmy to me). Jimmy saunters over and we discuss the nights menu. I had strict dietary restrictions. Having a broken wing, I was looking for something not too messy and that can be eaten with a fork. Chef Jimmy recommends the shrimp salad on a bed of lettuce instead of a sandwich and some crackers. Shrimp salad.
Respect to the pub chefs. Respect to simple food done right. Honor to Jimmy.
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