Shrimp Tasso Ham And Artichoke With Creole Lemon Butter Recipes

SHRIMP, TASSO HAM AND ARTICHOKE WITH CREOLE LEMON BUTTER

Shrimp, Tasso Ham and Artichoke With Creole Lemon Butter image

Quick and easy pasta at its best. By the time your pasta is cooked, the sauce will be done! Can't get any better! If you can't find Tasso ham, you can use prosciutto, pancetta, bacon or Virginia ham--though none of those has the deep salty flavor of Tasso. As for the artichokes, use fresh or frozen or the ones in brine in tins -- not the kind that are marinated in oil.

Provided by Chef Kate

Categories Ham

Time 22m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb shrimp, peeled and deveined
2 ounces tasso, diced
3 ounces artichoke hearts, chopped
1 ounce red pepper, diced
1 ounce mushroom, sliced
2 ounces onions, diced
1 ounce garlic, minced
1 tablespoon scallion, chopped
1 tablespoon parsley, chopped
2 lemons, juice of
1 ounce flour
4 ounces chicken stock
1 teaspoon thyme
1/4 teaspoon cayenne pepper
2 ounces unsalted butter, cubed
1 lb angel hair pasta, cooked and warm
4 ounces white wine
Old Bay Seasoning (or your favorite seafood seasoning)

Steps:

In a hot pan, sauté the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
Deglaze the pan with white wine and simmer.
Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
Whisk in the whole butter and serve over warm pasta immediately.

Nutrition Facts : Calories 742.2, Fat 15, SaturatedFat 8.1, Cholesterol 252.2, Sodium 377.2, Carbohydrate 101.3, Fiber 5.8, Sugar 4.8, Protein 41.9

SHRIMP AND GRITS WITH TASSO GRAVY RECIPE

Shrimp and Grits with Tasso Gravy Recipe image

Provided by jennifermcb

Number Of Ingredients 12

Ingredients

Shrimp
1 lb. Shrimp, peeled an deveined
3 Tablespoons butter
2 Tablespoons Creole seasoning
Tasso Gravy
1/2 cup butter
1 cup Tasso, sliced thin
1/2 cup flour
1 Tbsp. Creole seasoning
1 cup chicken stock
1/2 cup half & half
2 Tbsp. chopped parsley

Steps:

Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside. In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve. Spoon gravy over creamy grits and top with shrimp.

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