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Get your seafood fix at Pearl Tavern KC

Posted: 1:32 PM, Jul 25, 2018
Updated: 2018-07-25 14:32:14-04

From the oyster bar to burgers and salad, The Pearl Tavern is truly a gem here in Kansas City with a little something for everyone! Executive Chef, Kent Long shows us why their menu shines brighter than any other restaurant.

Tavern Crab & Shrimp Boil 

Poaching Liquid  

 6qts of water  

  • 1ea 3oz crab boil in bag seasoning  
  • ¼ cup kosher salt 
  • 2 tbls of liquid crab boil 
  • 1 ea yellow onion, quartered  
  • 1 ea lemon cut in half 

 Bring this to a boil and simmer for 20 mins before use  

  • 1 lb of Yukon gold potatoes, quartered  
  • 1 lb of Louisiana andouille sausage, cut into 2” chunks  
  • 1 lb of shell-on shrimp 
  • 4 ea snow crab clusters  
  • 4 ea fresh corn on the cob, quartered  

 

  1. Start with potatoes and sausage & corn, simmer until potatoes are tender 20-25min 
  1. Add shrimp and crab clusters cook till shrimp are just done, about 2 mins  
  1. Take everything out with a spider strainer 
  1. Dust the boil with old bay 
  1. Serve with warm drawn butter and fresh lemon  

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