Commanders’s Palace Shrimp & Tasso with 5-pepper Jelly and Hot Sauce Beurre Blanc
Makes 4 appetizer servings
16 Jumbo shrimp (shelled and deveined — 4 to 5 per serving )
6 oz. Spicy tasso (julienne into 1" strips) - I’ve substituted sausage
36 Pickled okra (can be quick pickle)
5 Pepper jelly (see below)
Crystal Hot Sauce Beurre Blanc (see below)
Make a 1/4" incision down the back of each shrimp and place one stripe of tasso on each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour (I used Tony Chachere’s and rice flour gives it some extra crunch) and fry. Careful - they fry really quickly.
Placed cooked shrimp in a bowl with 8 oz. of Crystal hot beurre blanc and toss until well coated. Place jelly, then okra, then shrimp, top with picketed shallot.
Five Pepper Jelly
1/2 each Red, Yellow and Green peppers diced
1/4 tsp. Pepper Flakes
3 oz. Karo Light Syrup ( I used 1/2 cup sugar and 1/8 cup water — not a big corn syrup fan)
3 oz. White vinegar
Put light syrup (or sugar water) and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste.
Crystal Hot Sauce Beurre Blanc
2.5 oz. Crystal hot sauce
Pinch of garlic
Pinch of shallot
1 oz. Heavy Cream
1 1/2 stick Butter (softened)
Saute garlic and shallots in a pan with a little butter. Add Crystal Hot Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time. I also added a bit of crème fraîche... because it makes everything more delicious!