This recipe was created for Club House for Chefs by: Robert Belcham Chef Owner of Popina Canteen, Monarch Burger and Campagnolo in Vancouver.
For the Chilled Sidestripe Shrimp: Place shrimp in a bowl, bring water to a boil and season it with Club House Sea Salt, French Mediterranean (1/2 tsp). Pour just enough boiling water over the shrimp to cover. Leave for a minute and check for doneness. Cook longer if needed. When cooked through, strain and chill in the fridge. When cold, peel.
For the Brazilian Spiced Vinaigrette: Soak the spice mix in the vinegar for 10 minutes. Whisk in olive oil and check for seasoning.
For the Tallow Croutons: In a small skillet over medium high heat, get the pan hot. Add tallow and allow to melt. When you start to see smoke, add cubes of bread and toast until crispy on all sides. Season with Club House Sea Salt, French Mediterranean (1/2 tsp) and Club House Black Pepper, Coarse Grind (1/2 tsp).
For Plating: Spread fennel amongst four chilled plates. Place peeled shrimp in and around the fennel. Place a variety of fresh complimentary herbs and greens around the plates. Top with tallow croutons and just before serving, mix up the Brazilian spiced vinaigrette and dress shrimp and fennel. Serve immediately.
