The perfect east coast lunch
One of my favourite things about a road trip to Canada’s east coast is sampling the fresh seafood at small roadside eateries. During summer tourist season, you’ll often find long line ups at the most popular food stands. These seasonal, mom and pop venues are known as cantines, in the predominantly French speaking regions, like Gaspe and New Brunswick’s Acadian coast.
These are the places to come for simple, local seafood fare served with fresh cut fries and coleslaw. For many inland tourists, top of mind is a lobster roll or lobster poutine. But also be sure to try a crab roll, or the shrimp roll. Typically, the shrimp rolls are made with wild northern shrimp caught locally. In fact, these small, cold-water shrimps are not the common farm-raised shrimp found in the frozen food aisle in grocery stores around the world.
What makes Nordic shrimp different from the rest?
The scientific term for this specie of caridean shrimp is pandalus borealis. It’s also commonly known as northern shrimp. It’s found in the North Atlantic, North Pacific and Arctic oceans, in zones where temperatures range from 2 to 6 degrees Celsius (35-43 ℉). In the North Atlantic, its range includes New England in the United States, Canada’s east coast, southern Greenland, Iceland and the North Sea.
Unfortunately, climate change is having an impact on the Nordic shrimp’s habitat. And rising ocean temperatures have led to a drastic decline in the shrimp population off the New England and Canadian east coast.
Depending on the region where they’re caught and sold, they may be called northern prawn, pink shrimp, deep-water prawn, cold-water prawn, Maine shrimp, Canadian cold-water shrimp or Matane shrimp.
This wild, cold-water specie is quite small, ranging from 125 to 175 shrimp per pound when sold pre-cooked and frozen. It’s also a bit sweeter, pinker and has higher nutritional value than farmed tiger or white shrimp.
Because the Nordic shrimp is usually sold peeled with the tail off, it makes it ideal for shrimp rolls. Simply thaw them in some cold water, pat dry, then blend with the other recipe ingredients.
The celebrated Matane shrimp
In Matane, Quebec, the tiny cold-water shrimp has been part of the town’s identity for decades. Nordic shrimp caught in the Gulf of St. Lawrence have even been nicknamed crevettes de Matane, in the province. And they are the shrimp of choice for shrimp rolls, or Guédilles aux crevettes, as they’re known locally.
Since the 1960s, this community, on the Gaspé peninsula, had been the hub of the Quebec’s commercial Nordic shrimp industry. However, the drastic decline in shrimp stocks and fishing quotas has marked the end of an era. Due to these and other economic factors, Matane’s shrimp processing plant was closed in the spring of 2024.
Where to buy Nordic shrimp
Because Nordic shrimp has such a short shelf life, it’s normally sold cooked, peeled and frozen. A significant portion of the North Atlantic catch gets exported globally. In the United States, you may find Nordic shrimp at fish markets or seafood stores sold as wild caught Maine, Canadian or cold water shrimp. Online seafood retailers will often ship shrimp directly to US consumers.
In Canada, supply varies from region to region. Shrimp caught in the Gulf of St. Lawrence are more prevalent in top tier Quebec grocery stores. Some seafood stores will sell product delivered directly from the shrimp fishermen. I recently picked up some at a top tier grocery store in Ontario. They were labeled “wild caught Canadian cold water shrimp”. In Atlantic Canada, look for “wild Atlantic cold water shrimp cooked and peeled” at major grocery chains.
In Europe and elsewhere, they may be marketed as wild northern, Norway or Greenland shrimp and may be found at select super markets, seafood shops or from fishmongers. While Nordic shrimp may not be as easy to find these days, be sure to make these shrimp rolls when you do.
Nordic Shrimp Rolls
Ingredients
- ¾ pound (340g) cold water (small) shrimp cooked, peeled, tails removed
- 1 rib celery chopped
- 1 green onion or chives chopped
- 1 tbsp fresh dill chopped
- 3 tbsp mayonnaise
- ½ tbsp lemon juice
- ½ tsp Old Bay or homemade seafood seasoning
- ¼ tsp black pepper
- 4 brioche buns or fancy hot dog buns
- 1 tbsp butter
Instructions
- Once the shrimp are thawed, pat them try with a paper towel. Reserve about 16 shrimp for garnishing.
- Mix the remaining shrimp with the celery, green onions (or chives), dill, mayonnaise, lemon juice, seafood seasoning and black pepper. Refrigerate for about 30 minutes to allow the flavours to marry.
- Melt the butter in a large frying pan. Place the buns, cut side down and cook for about one to two minutes until golden brown.
- Add the shrimp mixture to the buns then top with the reserved whole shrimp.
Notes
Nutrition
Per serving Calories: 340kcal | Carbohydrates: 33g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Fiber: 1g | Sugar: 7g | Iron: 2mgDid you make this recipe?
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