RECIPE INDEX > BBQ Spiced Shrimp with Champagne® Mango Sunset Butter, Native Wild Rice & Campfire Tomatoes

Champagne Mango BBQ Spiced Shrimp

BBQ Spiced Shrimp with Champagne® Mango Sunset Butter, Native Wild Rice & Campfire Tomatoes

Published on June 14, 2021 • In Appetizer, Entrees

The presentation of this dish is beautiful, and the sweeter flavor of the sunset butter is a nice contrast to the bolder BBQ spices used in the seared tomatoes and shrimp.

If you want to make extra Champagne® mango sunset butter, we recommend you try it in our Champagne® Mango Sunset Butter Smoothie.

BBQ Spiced Shrimp with Champagne® Mango Sunset Butter, Native Wild Rice & Campfire Tomatoes Chicken

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Recipe by Chef John W. Sturdivant, Jr. for Ciruli Brothers Course: Appetizers, EntreesDifficulty: Intermediate
Servings

2

servings
Cooking time

30

minutes

The presentation of this dish is beautiful, and the sweeter flavor of the sunset butter is a nice contrast to the bolder BBQ spices used in the seared tomatoes and shrimp.

If you want to make extra Champagne® mango sunset butter, we recommend you try it in our Champagne® Mango Sunset Butter Smoothie.

Ingredients

  • BBQ Spiced Shrimp & Tomatoes
  • 10 Jumbo Shrimp

  • 4 Roma Tomatoes, cut in half

  • 1 Tbsp Ghee or Melted Butter

  • 1 Tsp BBQ Spices

  • 2 Corn Husks

  • 4 Skewers, soaked in warm water (optional)

  • Champagne® Mango Sunset Butter
  • 1 Champagne® Mango, peeled & cubed

  • 1 Orange, freshly squeezed

  • 1 Oz Carrot, peeled & sliced thin

  • 1 Tbsp Fresh Ginger, minced

  • 1 Tbsp Fresh Shallot, minced

  • 1 Pinch White Pepper

  • 1 Pinch Brown Sugar

  • 1/4 Cup White Wine

  • 1 Tbsp Ghee (may substitute with butter)

  • 1 Tbsp Butter

  • Native Wild Rice
  • 4 Oz Wild Rice (we prefer Lundberg Wild Blend Rice, whole grain & gluten free)

  • 1 Pint Chicken Stock

  • 1 Tbsp Butter

  • 1 Tbsp Fresh Herb Mix (equal portions of mint, sage, parsley, thyme, and oregano), rinsed & chopped

  • Salt & Pepper, to taste

Directions

  • Shrimp & Tomatoes
  • With a small amount of ghee, add a good amount of bbq spices and lightly coat the jumbo shrimp.
  • Place 5 seasoned shrimp each on two optional skewers or simply place them in a cast iron skillet and sear until just right. Should have a little bit of blackened crust upon them. Remove and set aside.
  • Season the halved roma tomatoes in ghee and bbq spice mix, then sear flesh side down until slightly charred. Perfect! Set aside.
  • Champagne® Mango Sunset Butter
  • Sauté mango, carrot, ginger, and shallot in the fresh squeezed orange juice and 1 tbs ghee until soft.
  • Deglaze with white wine, add brown sugar, white pepper, and remaining 1 tbs of butter.
  • Reduce to sauce consistency, purée, then strain.
  • Native Wild Rice
  • Bring chicken stock, butter, and fresh herbs to a boil in a small pot. Add wild rice and continue to boil for about 5-7 minutes.
  • Cover and bring heat down to a simmer for about 45 minutes until rice is cooked.
  • Plating Instructions
  • Form a bowl with the corn husk in center of the plate.
  • Pile a good amount of native blend wild rice in center of husk.
  • Prop the skewered shrimp at an angle from plate to top of husk.
  • Garnish with open-faced campfire tomatoes and drizzle mango-sunset butter fancifully. Be sure to coat the bbq spiced jumbo shrimp!

Notes

  • Tip: If Champagne® mango season is over, we also recommend using another Ciruli Brothers™ mango such as Kent or Keitt.
  • Recipe created for Ciruli Brothers by Executive Chef John W. Sturdivant, Jr. of Austin, TX. Chef John has traveled the globe exploring food, flavors and culture. For over 25 years, he has worked as an executive chef across multiple establishments, from casual to fine dining. He is particularly known for fresh and successful menu development in various Austin-based establishments that were consistently named among the top 3 restaurants in Austin by the Austin Chronicle while under his watch. He has been executive chef at the Skirvin Hilton Hotel and Horseshoe Bay Resort and Country Club, and he masterminded the menu and food preparation for former President Obama’s Roundtable Discussion in Austin back in 2014.

    Chef John and his wife Laney currently operate One People’s Kitchen where they craft native, campfire-style cooking with a focus on quality, fresh ingredients. On their free time, they devote their love for cooking and fellowship to Community First Village where they prepare homecooked meals for formerly homeless residents every week. They reside in Austin with their three children.

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