Chilled Sidestripe Shrimp with Fennel, Tallow Croutons and Brazilian Spiced Vinaigrette

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Sidestripe shrimp, shell on 500 g
Fennel, shaved on a mandolin 1 each
Wild and cultivated herbs 50 g
Sherry vinegar 200 mL
Club House La Grille Brazilian Style BBQ 40 g
Evo 450 mL
Bread, cut into small cubes 100 g
Tallow 25 g
Club House Sea Salt, French Mediterranean 1 tsp
Club House Pepper, Black Coarse Grind 1/2 tsp


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.

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