Chilled Sidestripe Shrimp with Fennel, Tallow Croutons and Brazilian Spiced Vinaigrette | Club House for Chefs

Chilled Sidestripe Shrimp with Fennel, Tallow Croutons and Brazilian Spiced Vinaigrette | Club House for Chefs

www.clubhouseforchefs.ca

This recipe was created for Club House for Chefs by: Robert Belcham Chef Owner of Popina Canteen, Monarch Burger and Campagnolo in Vancouver.

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Ingredients

  • Serves 4
  • 500 g Sidestripe shrimp, shell on
  • 1 each Fennel, shaved on a mandolin
  • 50 g Wild and cultivated herbs
  • 200 ml Sherry vinegar
  • 40 g
  • 450 ml Evo
  • 100 g Bread, cut into small cubes
  • 25 g Tallow
  • 1 tsps Club House ® Sea Salt, French Mediterranean
  • 1/2 tsps Club House ® Pepper, Black Coarse Grind

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