“Taste of Eudora,” a new online cooking show hosted by Eudora Times reporter Jenna Barackman, launched its first episode this week.

Barackman and Chef Jack Low wore matching Travis Kelce jerseys while cooking Low’s favorite tailgate appetizers: bang bang shrimp with roasted corn salsa and pulled pork cups with cabbage salad. 

Low taught key cooking skills to Barackman, who is learning how to be a better cook. This included how to properly cut onions and jalapenos, cook shrimp and prepare food so it looks presentable.

Watch the show here and find the recipes below.

If you use any of the recipes in the show, make sure to post it to Facebook, Twitter or Instagram with #TasteofEudora.

Bang bang shrimp

2 pounds bag of shrimp, peeled and deveined

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 package of wonton wrappers

1 cup mayo

¼ cup sweet chili sauce

1 teaspoon sriracha or hot sauce

1 pound frozen corn

1 tablespoon oil

Salt and pepper to taste

2 Roma tomatoes, diced

1 jalapeno pepper or other hot pepper, diced

1 small onion, diced

1 tablespoon chopped cilantro (optional)

1 dash of neutral oil

2 garlic cloves minced

1 lime or 2 tablespoon lime

Salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Mix corn with oil, salt and pepper. Place on a cookie sheet and bake for 15-20 minutes or until the corn starts to brown. Remove and cool.

Put one quart of water in a pot and bring to a boil. Add shrimp and boil for two minutes. Remove and cover with ice and water. Drain and mix shrimp with garlic, salt and pepper. Set aside.

While shrimp is cooking, mix mayo, chili sauce and sriracha in a bowl until well blended and is a light orange color. Place in a squeeze bottle or Ziploc bag. 

Combine cooled corn, tomato, pepper, onion, cilantro, garlic, oil and the juice of one lime in a bowl. Season with salt and pepper to taste. Set aside.

Using a muffin pan, spray and then place wontons into the cups. Push it into the form of the cup. Bake in the oven for 8-10 mins and remove to cool for two minutes. Place a spoonful of pico in the cup, then two shrimp, and drizzle with bang bang sauce. Top with more cilantro if desired.

Pulled Pork Cups with Cabbage Salad

3 pounds BBQ pulled pork 

2 cups of your favorite BBQ sauce

2 cups red cabbage, shredded

4 green onions

2 carrots

½ cup ranch dressing

1 tablespoon hot sauce

1 package of wonton wrappers

Shred carrots on a large cheese grater. Chop green onions, separating the white from the green, and mix the carrots and the green part of the onion with the shredded cabbage. Stir ranch and hot sauce together and toss with cabbage mixture. 

Using a muffin pan, spray and then place wontons into the cups. Push it into the form of the cup. Bake in the oven for 8-10 mins and remove to cool for two minutes. Make sure you heat up the pulled pork. Place a heaping spoonful of cabbage salad in the wonton. Place two ounces of pulled pork and drizzle with BBQ sauce. Top with whites of green onion.