Best Shrimp And Tasso With Five Pepper Jelly Recipes

COMMANDER'S TASSO SHRIMP WITH FIVE-PEPPER JELLY

Commander's Tasso Shrimp With Five-Pepper Jelly image

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.

Provided by Molly53

Categories Spicy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 956, Fat 66.9, SaturatedFat 41.4, Cholesterol 273.9, Sodium 747.6, Carbohydrate 72.3, Fiber 2.3, Sugar 13.3, Protein 14.7

SHRIMP AND TASSO PASTA

Shrimp and Tasso Pasta image

This recipe is one of my family's all-time favorites! You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the sauce its wonderful smoky flavor. You can substitute smoked ham for the tasso but the smoky flavor may not be as intense.

Provided by TRAVLEE

Categories Seafood Shellfish Crawfish

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

½ (16 ounce) package uncooked rotini pasta
1 tablespoon olive oil
1 cup tasso ham, cut into matchsticks
2 tablespoons minced garlic
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
¼ cup chopped celery
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
¼ teaspoon hot sauce (such as Tabasco®)
2 cups heavy cream
½ cup grated Parmesan cheese
1 pound peeled crawfish tails
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 860.2 calories, Carbohydrate 53.3 g, Cholesterol 311.5 mg, Fat 54.5 g, Fiber 3.4 g, Protein 39.6 g, SaturatedFat 30.7 g, Sodium 1177.7 mg, Sugar 3.9 g

CRISPY SHRIMP WITH PEPPER JELLY AND HERBS

Crispy Shrimp with Pepper Jelly and Herbs image

East meets Deep South in this tempting hors d'oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 25

Ingredients

Pepper Jelly Vinaigrette:
1½ cup grape seed oil
½ cup pepper jelly
¼ cup rice vinegar
½ Tbs. sriracha sauce
1 tsp. good quality fish sauce
Juice of one lime (zest it first and reserve the zest)
Salt to taste
Herb Salad:
1 cup heirloom cherry tomatoes cut in quarters
1 small red onion, julienned
½ cup small diced seedless cucumber
¼ cup roughly chopped toasted peanuts
Leaves from 1 bunch fresh mint
Leaves from 1 bunch fresh cilantro
1 bunch chives, snipped
Aerated Batter:
1½ cup all-purpose flour
½ cup rice flour
½ tsp. baking soda
1 cup Coors Light beer
½ cup vodka
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Peanut oil, for frying
12 large Louisiana shrimp, deveined

Steps:

Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.