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Back to New Orleans for another iconic dish from the Big Easy. This recipe is from Jamie Shannon of Commander’s Palace. Commander’s Palace in and of itself is very iconic of the city and especially of Haute Creole cuisine. Hey, Emeril Lagasse got his start there. Commander’s is necessary stop on anyone’s itinerary to New Orleans.

commanders 1 e1274801212779 Shrimp & Tasso with Five Pepper JellyThis is simply one of those dishes where you remember everything about the day you first tasted it. Kind of a super wow moment. The components, deconstructed, do not necessarily sound particularly pleasing together but you quickly realize that this is something like you have never had before after the bite.

If you are astute, you probably noticed in the picture above that, the Tasso is missing and that there is some sausage mixed in. That is andouille sausage. Living in Florida, Tasso (spicy cured pork) is hard to come by. Also, there aren’t any pickled okra slices in the picture. I realized I didn’t have any just as I began plating. Oh well it was still very delicious. So suspend disbelief with the picture for a moment and follow the recipe below. It covers the right way to make these tasty shrimp appetizers.

 

INGREDIENTS:

for the shrimp

  • 36 Jumbo shrimp, shelled and deveined
  • 1/2 lb spicy Tasso, julienned into 1 inch strips (shoestrings)
  • 36 pickled okra, sliced lengthwise
  • 1 cup all purpose flour, seasoned with salt and pepper
  • vegetable oil

for the five-pepper jelly

  • 1 each red, yellow and green bell peppers, diced
  • 1 jalapeno, diced
  • 1/4 teaspoon red pepper flakes
  • 6 ounces honey
  • 6 ounces white vinegar
  • salt
  • fresh ground black pepper

for the Crystal hot sauce buerre blanc

  • 5 ounces Crystal® hot sauce
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced shallot
  • 2 ounces heavy cream
  • 1 1/2 lb (6 sticks) butter, softened

 

PREPARATION:

for the five-pepper jelly

Add the honey and the vinegar to a medium sized pot and reduce over medium heat until sticky, about 5 minutes. Add the remaining ingredients and cook until the peppers are soft. Salt and pepper to taste.

for the Crystal buerre blanc

Sauté the garlic and shallots in a pan with a little bit of the butter. Add the Crystal hot sauce and reduce by 2/3. Next, add the cream and reduce again by 1/2. Slowly whip in the softened butter a little at a time.

for the shrimp

Now to bring it all together, make a 1/4 inch incision down the back of each shrimp and place one strip of the Tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with the seasoned flour and fry in about 2 inches of vegetable oil until golden brown, turning only once. Placed cooked shrimp in a bowl with the Crystal buerre blanc and toss until well coated. You can do this in batches of 4 or 5 shrimp or so. Spread the five-pepper jelly on the bottom of a small dish and arrange shrimp on the plate with the pickled okra. Fancy.

 

Serves 8 – 10 as appetizers or  4 – 6 as main dish

heat2 Shrimp & Tasso with Five Pepper Jelly