Chef Taylor Kearney from Front Room Tavern at Hotel Lumen makes BBQ shrimp with cornbread salad.
5 ea shrimp
2 tablespoons blackening seasoning
2 tablespoons olive oil
1 cup cornbread salad
½ cup BBQ sauce
petite mustard greens (for garnish)
pickled & shaved baby vegetables (for garnish)
In a large sauce pan, heat oil over high heat.
In a mixing bowl, combine the shrimp and the blackening seasoning.
Sear the shrimp in the hot oil until dark brown, flip over and sauté for around 1 minute.
Pour off the oil, add the bbq sauce and butter right to the pan to the pan and toss to glaze the shrimp.
On the plate, spread out the cornbread salad and place the shrimp on top.
Garnish with the petite greens and pickled vegetables.
3 cups cornbread
½ cup scallions
¼ cup chives
½ cup shredded cheddar
½ cup bacon
1 teaspoon kosher salt
1 teaspoon black pepper
Crumble the cornbread.
Cut the chives and scallions small.
Chop the bacon fine.
In a large bowl, combine all the ingredients until mixed through.