SHRIMP AND TASSO WITH FIVE PEPPER JELLY

SHRIMP AND TASSO WITH FIVE PEPPER JELLY image

Number Of Ingredients 20

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For the shrimp
■36 Jumbo shrimp, shelled and deveined
■1/2 lb spicy Tasso, julienned into 1 inch strips (shoestrings)
■36 pickled okra, sliced lengthwise
■1 cup all purpose flour, seasoned with salt and pepper
■vegetable oil
For the five-pepper jelly
■1 each red, yellow and green bell peppers, diced
■1 jalapeno, diced
■1/4 teaspoon red pepper flakes
■6 ounces honey
■6 ounces white vinegar
■salt
■fresh ground black pepper
For the Crystal hot sauce buerre blanc
■5 ounces Crystal® hot sauce
■1/2 teaspoon minced garlic
■1/2 teaspoon minced shallot
■2 ounces heavy cream
■1 1/2 lb (6 sticks) butter, softened

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