Shrimp And Tasso With Five Pepper Jelly Recipes

COMMANDER'S TASSO SHRIMP WITH FIVE-PEPPER JELLY

Steps:

• For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
• Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
• Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
• 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.
• Slowly add the butter, about 1/4 cup at a time, stirring constantly.
• The key to the sauce is to keep it warm (not hot) at all times.
• Preheat oil in a large saucepan or a fryer to 350°F.
• Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
• Beat eggs and milk together until well blended.
• Dip each shrimp into liquid then dredge with flour.
• Deep-fry shrimp in batches about 4 minutes or until golden.
• Remove and drain on absorbent paper.
• To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
• Dip shrimp into warm butter sauce to coat evenly.
• Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.

SHRIMP AND TASSO WITH FIVE PEPPER JELLY

Steps:

• 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

SHRIMP AND TASSO PASTA

Steps:

• Saute garlic in butter until tender over low to medium heat.
• Add mushrooms, green onions, bell pepper and onion and saute until soft over medium heat.
• Add Tasso and saute 5 minutes.
• Stir in flour and saute 5 minutes.
• Gradually stir in 2 cups of whipping cream and seasonings.
• Bring to a simmer stirring constantly for 1 minute or until smooth and thickened.
• Add Shrimp and additional 1/2 cup whipping cream if too thick.
• Cook for 5 minutes.
• Add cheese and cook until cheese is melted.
• Pour over cooked pasta tossing gently.

SHRIMP AND TASSO PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
• Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.