Food & Drink

Tavern’s Tasty Chili Seared Jumbo Shrimp Recipe

Dazzle your dining companion by mastering this appetizer ideal for summer.

The Chili Seared Jumbo Shrimp appetizer is one of the most popular dishes at Kelly Manning’s Tavern in the Village and Tavern at Mission Farms (and it was on the menu for our lunch with Leawood Mayor Peggy Dunn). “It’s a terrific combination of flavors and textures,” he says, “plus it has an attractive presentation.”

Try your hand at making this for a quiet night at home—pour a glass of wine and relax on the patio. Or, better yet, make reservations at Manning’s place where his attentive staff will take care of the work (and kitchen clean up) for you.

Chili Seared Jumbo Shrimp

Courtesy of Tavern at Mission Farms/Tavern in the Village  |  Serves two 

Photo by Steve Puppe

Ingredients

4 each tiger shrimp U12 – U14 (dusted in ancho chili seasoning)

1 each Green Chili Grit Cake (fried)

4 ounces BBQ sauce

2 ounces chicken stock

1 tablespoon butter

2 ounces Charred Corn Salsa

1 each lime wedge (1/4 of a lime)

1 each sprig of cilantro

 

Ancho Chili Seasoning

1 cup chili powder

1/2 cup salt

1/4 cup sugar

1/2 cup garlic powder

1/4 cup black pepper

1/3 cup cumin

1 teaspoon coriander

1 cup paprika

1 teaspoon cayenne

1/3 cup  oregano

1/2 cup ancho chile powder

 

Green Chili Grit Cakes

Makes eight grit cakes

1 cup grits

3 cup water

1/2 cup heavy cream

1/2 ounce chicken stock

1 ounce provolone

1/2 tablespoon Cholula

1/4 cup green chili, diced

1 teaspoon black pepper

1 teaspoon salt

Bring water, salt and base to boil. Stirring constantly, whisk in grits, reduce heat to simmer and cook 10 minutes. Check grits for doneness, and cook longer if need. Add remaining ingredients and simmer for 5 minutes. Pour onto 1/2 sheet tray and chill completely. Portion with 1 1/2-inch ring cutter. Roll green chili grits cakes in flour and pan fry until they are golden brown on both sides.

 

Charred Corn Salsa

4 corn on the cob, cleaned and husked

2 quarts Roma tomato, small dice

3/4 cup red onion, small dice

1/2 cup green onion, thin sliced

1/2 cup cilantro, chopped

1 tablespoon lemon Juice, fresh

1 each jalapeno, minced

1/2 tablespoon salt, kosher

1 tablespoon Cholula

1 teaspoon black pepper, ground

1/4 cup olive oil

Char cleaned corn on grill or burner until slightly black. Pull and let cool, cut kernels from cob and place in medium mixing bowl. Add rest of ingredients and mix well.

Putting it all together:

Season 4 tiger shrimp—tail on—with the ancho chili seasoning. In a sauté pan heat oil. When the oil is hot place seasoned shrimp in the oil and cook until they begin to curl.

In a separate pan add your favorite BBQ sauce, chicken stock and butter and reduce until the butter has melted. On a plate pour the BBQ butter sauce and place the grits cake in the middle. Surround the grits cake with the shrimp tail up, on top on the cake add the charred corn salsa. Garnish with a sprig of cilantro and a 1/4 lime wedge.