Commander's Tasso Shrimp With Five-Pepper Jelly |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. Ingredients:
8 ounces tasso, cut into 32 matchsticks |
30 shrimp (jumbo, peeled, deveined and butterflied) |
2 eggs |
2 cups milk |
2 cups flour |
vegetable oil, for frying (about 8 cups) |
1 leaf lettuce leaf, for garnish (optional) |
1 1/2 cups white vinegar |
2 tablespoons balsamic vinegar |
3/4 cup corn syrup |
1 yellow bell pepper, seeded and finely diced |
1 red bell pepper, seeded and finely diced |
1 green bell pepper, seeded and finely diced |
1 jalapeno pepper, seeded and finely diced |
1/8 teaspoon cayenne pepper |
1/2 cup hot sauce (crystal brand preferred but any louisiana hot sauce will do) |
1/2 cup dry white wine (sauvignon blanc, chardonnay or pinot grigio) |
1/2 tablespoon shallot, peeled and minced |
1/4 tablespoon garlic, peeled and minced |
2 cups unsalted butter |
Directions:
1. For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
2. Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
3. Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
4. For the butter sauce: Combine the first four ingredients together in a saucepan and cook over medium heat until mixture is reduced by half; let cool to warm.
5. Slowly add the butter, about 1/4 cup at a time, stirring constantly.
6. The key to the sauce is to keep it warm (not hot) at all times.
7. Preheat oil in a large saucepan or a fryer to 350°F.
8. Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
9. Beat eggs and milk together until well blended.
10. Dip each shrimp into liquid then dredge with flour.
11. Deep-fry shrimp in batches about 4 minutes or until golden.
12. Remove and drain on absorbent paper.
13. To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
14. Dip shrimp into warm butter sauce to coat evenly.
15. Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.
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