Chef Jackie Shen
820 W. Randolph
About the Chef
Jackie Shen is Executive Chef at Red Light. She came to the States from Hong Kong in 1971, joined Red Light from a seven-year stint at the famed Chicago institution Lawry's Prime Rib. Prior to Lawry's, Jackie owned and operated the renowned Jackie's in Lincoln Park (opened in 1983).
Because of her philanthropic work with Illinois flood victims, LaRabida Children's Hospital in Jackson Park, Esperanza Community Services on the West Side and Chicago Animal Care and Control, Shen was named 2008 Chicagoan of the Year by Chicago Magazine.
Jackie has won numerous additional awards and honors including her induction into Crain's Chicago Business list of 40 under 40 and the Nation's Restaurant News Hall of Fame. She was featured on the PBS series Great Chef's of Chicago. She has also given back to the community by organizing events, one being Chicago's Taste of the Nation, the largest nationwide restaurant fund to benefit the country's hungry and homeless.
Jackie was recently named one of Chicago's '50 Best Chefs' and 'The First Lady of Fusion' by Chicago Magazine.
Jackie continues to keep Red Light "Chicago's most upscale and best pan-Asian restaurant," (Phil Vettel, Chicago Tribune). She shines in the exhibition kitchen, with her spicy personality and passion wrapped into each dish.
Some of Jackie's creations include her infamous Chocolate Box, a traditional Pad Thai and Crispy Maine Lobster Roll as well as a Black Tie Sesame Shrimp appetizer and Sichuan duck.
3 Sisters White Asparagus Pea Shoot Salad With Vanilla Bean Poached Shrimp, Caramelized Pecans and Miso Dressing
1 Cup whipping cream
8.8 oz Miso
1 Quart mayonnaise (Hellmann's)
2 Tbs rice wine vinegar
1/2 Cup water
1/2 Tbs sugar
Put all liquid in blender first, and then add sugar, miso and mayo. Blend.
Vanilla Bean Poached Shrimp
2 Vanilla beans slit open, seed extracted into water with bean
1 pound 21/25 sized shrimp, peeled and de-veined
4 cups water
Bring water to a boil with vanilla beans. Drop Shrimp in water and cook until pink. Turn off heat and let steep in poaching liquid.
Poached White Asparagus
Boil water with salt. Poach asparagus until tender, about 3 minutes. Cool immediately with cold water.
1 cup sugar
1 pound pecans
In a sauté pan put in sugar and let cook to caramelized color then chop.
On a plate, put a small bunch of pea shoots, and take 3 stalks of the asparagus halved, place the shrimp around the salad. Put the miso dressing on top of the salad then sprinkle the chopped pecans over the salad as well.