April 4, 2022

Marinated Shrimp

Recipe: Jason Bangerter and Chris Johns

Try this Marinated Shrimp recipe with puffed quinoa, lemon gel and crème fraîche from the new cookbook: Langdon Hall

Here, we take the idea of a shrimp cocktail, something traditional and familiar, and rethink it in a way that makes it luxurious and extraordinary. Instead of serving the shrimp whole, we mince them more like a tartare, and rather than a cocktail dipping sauce, we scatter around all these aromatic, citrusy herbs and flowers and dot the dish with candied lemon peel and some lemon gel and crème fraîche. Finally, we dust the whole thing with powdered lime leaf so every bite of this fragrant, fresh-tasting marinated shrimp is different.


Candied Lemon Peel

  • 1 cup lemon peel, white pith removed
  • 5 cups water, divided
  • 1 cup sugar

Garden Court Bouillon (makes about 3 quarts)

  • 1 cup sliced white onion
  • 1⁄2 cup sliced leek (white part only)
  • 1⁄4 cup sliced celery
  • 1⁄4 cup sliced carrot
  • 2 garlic cloves, crushed
  • 1 teaspoon sliced peeled fresh ginger
  • 1 lemongrass stalk, tough outer leaves and stems discarded, roughly chopped
  • 4 star anise
  • 1 tablespoon coriander seeds
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 8 cups water
  • 1 cup dry white wine
  • 1⁄2 cup white wine vinegar
  • 1⁄4 cup lightly packed fresh dill
  • 1⁄4 cup lightly packed fresh flat-leaf parsley
  • 1⁄4 cup lightly packed fresh tarragon leaves
  • 1 fresh bay leaf

Puffed Quinoa

  • 2 cups water
  • 1⁄2 cup dry red quinoa
  • 4 cups vegetable oil, for frying
  • 1 teaspoon kosher salt


  • 1 pound (450 g) extra-large shrimp (size 16–20), peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Lemon Gel
  • 1 teaspoon kosher salt


  • 1 cup Crème Fraîche
  • Lemon Gel
  • Pansy flowers
  • Lemon verbena leaves
  • Lemon balm leaves
  • Fresh dill
  • Lime Leaf Powder



Lemon Peel

  1. Cut the lemon peel into thin strips.
  2. Bring 2 cups of the water to a boil in a small saucepan over high heat.
  3. Add the sliced lemon peel and boil for 1 minute. Using a slotted spoon, transfer the lemon to a small bowl set over ice water to cool.
  4. Drain the pot of water, rinse and repeat the process once more. This will remove some of the bitterness from the lemon.
  5. Once the lemon peel is blanched, add the remaining 1 cup water and the sugar to the saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved completely.
  6. Add the blanched lemon peel and continue to cook for 1 minute.
  7. Remove from the heat and allow the lemon peel to cool to room temperature in the syrup.
  8. Transfer the peel and syrup to an airtight container and store in the refrigerator until ready to use or for up to 2 weeks.

Garden Court Bouillon

  1. In a medium saucepan, combine the onion, leek, celery, carrot, garlic, ginger, lemongrass, star anise, coriander seeds, salt and black peppercorns.
  2. 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.
  3. Add the white wine, white wine vinegar, dill, parsley, tarragon and bay leaf and continue to simmer for another 8 minutes.
  4. Strain through a fine-mesh sieve into a clean medium saucepan.
  5. Discard the vegetables and herbs.

Puffed Quinoa

  1. In a small saucepan, bring the water to a boil.
  2. Add the quinoa, reduce the heat to low and simmer, covered, for 15 minutes. The quinoa is ready once it is tender.
  3. Drain the quinoa in a sieve and spread it on a baking sheet lined with parchment paper. Pat dry and let cool.
  4. In a medium saucepan over medium heat, bring the vegetable oil to 360°F (185°C). Add the quinoa and fry until golden brown and crispy, stirring occasionally, about 2 minutes.
  5. Using a spider or small wire-mesh strainer, remove the fried quinoa from the oil and transfer to a baking sheet lined with paper towel to absorb excess oil. Season with the salt.


  1. Bring the garden court bouillon to a simmer. 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.
  2. Using a slotted spoon, transfer the shrimp to a medium bowl of ice to cool rapidly. When cool, using a sharp knife, mince the shrimp.
  3. Transfer to a medium bowl and season with the olive oil, lemon gel and salt.

To Serve

  1. Using a funnel, fill a piping bag fitted with a small plain tip with the crème fraîche.
  2. Repeat to fill a separate piping bag with the lemon gel.
  3. Set a 3-inch ring mould or round cutter on a plate and lightly pack the seasoned shrimp into the mould.
  4. Pipe dots of crème fraîche and lemon gel randomly over the shrimp.
  5. Sprinkle with the puffed quinoa.
  6. Place 4 pieces of candied lemon peel on top and decorate with the herbs in a pattern that resembles plants growing out of the puffed quinoa.
  7. Dust with lime leaf powder. Carefully remove the ring mould.
  8. Repeat to assemble the remaining 3 plates.

JB’s Tips

  • This dish can be whipped together quickly if you have some good-quality peeled and cooked shrimp on hand.
  • Candied ginger or even the kind of pickled ginger that you have with sushi would be a great substitute for the candied lemon peel.
  • There are a million uses for the puffed quinoa. It’s fantastic just popped in a salad or topping a piece of cooked fish. We add it to granola as well. You could easily use puffed rice or fried crispy shallots in its place.
  • The candied lemon peel is also extremely versatile. Add it and its syrup to fruit salad, cocktails or to add a sweet hint of lemon to marinated olives.

Colin Faulkner


Langdon Hall by Jason Bangerter and Chris Johns. Copyright © 2022 by Langdon Hall Country House Hotel and Spa. Photography © 2022 Colin Faulkner. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.