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  • Writer's pictureCocoLikeChanel

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

  • 1/2 Jalapeño

  • 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!

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