Overhead shot of chilled shrimp in a cream coloured round bowl next to utensils on a white napkin.

Chilled Ontario Shrimp

Author Icon Jason Bangerter May 27 2021
Inspired
Serving Time Icon 2 HR 30 min
Serves Number Icon Serves 4

Chef Jason Bangerter, of Langdon Hall in Cambridge, Ontario, is known for his commitment to local food and sustainably sourced ingredients, but he is beloved for beautiful dishes that deliver the flavour and tastes of both season and place. His Chilled Ontario Shrimp perfectly pairs local buttermilk with fresh and citrus flavours that challenge everything you thought you were going to experience with this dish.

 

In an exciting development for those of us who crave fresh shrimp, Ontario is now home to several shrimp farms. Planet Shrimp in Aylmer, Ontario producing farm-raised Pacific White Shrimp certified ForeverFree™ of antibiotics, pesticides, hormones, chemicals and environmental waste.

 

From Chef Jason Bangerter…

“The buttermilk enhanced with citrus flavoured plants from our greenhouse and gardens is a delicious refreshing recipe that pairs marvelously with the sweetness and meaty texture of poached shrimp, lake fish or with ripe fruits and blanched garden vegetables for a vegetarian option. By garnishing the dish with vibrant raw elements of the plants used to flavour the buttermilk, we add visual and textural qualities while bringing the overall flavours to a next level experience.”

Pairing

Enjoy this dish with Cave Spring Vineyard, 2019 Rosé (VQA Niagara Peninsula)!
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association

 

Live in Cambridge, Ontario?

​Order Chef Bangerter’s incredible Chilled Ontario Shrimp for delivery for a limited time! Click here for their menu.

Prep 2 HR

Cook 30 MIN

Seasoned Buttermilk

The Shrimp

*Makes a Court of Bouillon

Lime Leaf Powder

Garnish

Substitutions

Method

Step 1

For the seasoned buttermilk…

Place all the ingredients in a medium saucepan and bring to a gentle simmer over medium heat.
 

Step 2

Remove from the heat and allow to cool at room temperature for one hour.
 

Step 3

Strain the liquid through a fine sieve into a jar, seal the jar and store in the refrigerator for up to 3 days.
 

Step 4

For the shrimp…

In a medium saucepan, combine the onion, leek, celery, carrot, garlic, ginger, lemongrass, star anise, coriander seeds, salt and black peppercorns.
 

Step 5

Add the water and bring to a boil over high heat, then reduce the heat to a simmer and cook until the vegetables are tender, about 8 minutes.
 

Step 6

Add the white wine, white wine vinegar, parsley, tarragon and bay leaf and continue to simmer for another 8 minutes.
 

Step 7

Plunge in the shrimp and simmer for 1 minute, then remove the saucepan from the heat and leave the shrimp to poach for 2 minutes.
 

Step 8

Using a slotted spoon, transfer the shrimp to a medium bowl of ice to cool rapidly. When cool, using a sharp knife, cut the shrimp into bite-sized pieces.
 

Step 9

For the lime leaf powder…

Microwave lime leaf on an even layer on a plate – 50% power for 2 mins. Check if crisp, additional 30s if needed.
 

Step 10

Cool, blend in a high-speed blender or spice grinder and pass through a fine mesh sieve.
 

Step 11

To serve…

Cut the shrimp into one-inch pieces and place 4-6 pieces in 4 shallow bowls.
 

Step 12

Dot the shrimp and the bowl with the sour cream.
 

Step 13

Garnish the sour cream dots and shrimp with the cilantro, lemon balm, verbena and marigold.
 

Step 14

Pour the chilled seasoned buttermilk in the bowls to just come halfway up the shrimp.
 

Step 15

Dust with lime leaf powder.

Speak Like a Chef...

Court bouillon: an aromatic liquid typically made with white wine, onion, celery, carrot and herbs and often used for poaching fish.

Chef Jason from Langdon Hall
Written By

Jason Bangerter

Member of the World Culinary Council Relais & Chateaux Chef Representative (Canada)

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