Best Shrimp Tasso Ham And Artichoke With Creole Lemon Butter Recipes

THE BEST SHRIMP CREOLE

Steps:

• Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
• Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don't burn.
• Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
• Add the tomato sauce, water and Worcestershire.
• Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
• Stir in the shrimp and cook 1-2 minutes or until just firm.
• Add hot sauce, salt and black pepper to taste.
• Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB

Steps:

• 1. Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tbsp parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
• 2. Preheat oven to 400. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tbsp into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimp on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
• 3. To make the Aioli: Begin with all ingredients at room temp, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard,cayenne,lemon juice,garlic and saffron water*. Add the tomatoes and process again. With the motor running,add a few drops of oil,the mixture will begin to thicken. Then,begin adding the remaining oil in a thin,steady stream. Scrape down the sides of the processor/blender. Check and adjust the seasonings.
• 4. *About the saffron: Since saffron is very expensive to get, you honestly don't have to add saffron. I didn't and it honestly didn't make a bit of difference with the aioli. BUT if you want to go that route you can do so.

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.

CAJUN TASSO HAM WITH SEARED SCALLOPS

Steps:

• saute' scallops in oil about 3 minutes; add clam jucie, ham and cream.
• Cook over low/medium heat reducing liquid until suace thickens.
• Serve over rice or on it's own.

TASSO (CAJUN SPICED SMOKED PORK SHOULDER) FOR BRINKMANN SMOKER

Steps:

• IMPORTANT NOTE #1: This recipe makes a product that's quite salty, and meant to be used as a seasoning agent in small amounts (8 ounces) in jambalaya, beans and rice, or other Cajun-style savory foods. This tasso should not be considered a main dish the way a traditional ham would be. A 7-pound bone-in pork shoulder roast will yield about 4 pounds of usable tasso.
• IMPORTANT NOTE #2: Be sure to buy a bag of Morton brand "Tender Quick" home meat cure before making this recipe. Use 2 cups of the Morton cure and 8 cups of water to prepare the brine. Food,com does not recognize the Morton cure as an ingredient, so I couldn't list it in the "Ingredients" section. It's usually found in the spice aisle of larger supermarkets, in a dark blue paper sack, near the regular table salt.
• IMPORTANT NOTE #3: You also will need 7 to 9 chunks of throughly dried hickory wood, about 4 inches x 4 inches each. These are usually available wherever smokers are sold, like Home Depot where the Brinkmann smoker is sold. Soak the chunks in very hot water for about 20 minutes. You may need to put a weight on them to ensure they're completely submerged. Put the soaked chunks in a sealed plastic bag, so they stay moist until needed.
• RECIPE DIRECTIONS:.
• Follow the directions on the bag of Morton cure for making a wet brine, but use 2 cups cure and 8 cups water. Mix until cure is completely dissolved. Leave the skin on the pork shoulder. Submerge the meat in the brine. Weight it, if necessary, to keep it fully submerged. Cure, under refrigeration, for 24 hours.
• If you can't find the Morton cure, you can use 1 cup plain table sugar and 1 cup plain table salt to make the brine. The Morton cure usually is located in the spice aisle of larger supermarkets, near the regular salt.
• Remove the meat from the brine and dry thoroughly. Remove the tough outer skin, but leave the fat layer that's underneath the skin. Combine the spices, maple syrup, oil and water to make a wet rub that should have a spreadable consistency like thick heavy cream. Coat the meat evenly on all sides with the wet rub, just before putting it into the smoker. Use a brush or your hands to apply the rub. If you don't have maple syrup, substitute honey or dark corn syrup.
• Insert a heat-proof thermometer into the thickest part of the meat. Prepare the smoker according to the manufacturer's directions, being sure to include the pan of water. You can add aromatics to the water pan, if desired, for example: lemon zest (yellow part only), whole peppercorns (black, white or pink), bay leaves, dry sherry wine or dry marsala wine. If using wine, replace 1 to 2 cups of the water in the smoker's bowl with 1 to 2 cups wine. Use the zest of a least 2 lemons, 10 to 20 peppercorns and 4 ro 5 bay leaves and add to water in pan. This will give the meat an extra dimension of flavor as it smokes. Place the meat in the smoker, according to manufacturer's instructions.
• Add 3 large, well-soaked hickory chunks to the smoker, per manufacturer's directions. Wood should not touch the heating elements. Put the cover on the smoker and smoker and smoke for 6 to 6 1/2 hours or until meat reaches an internal temperature of about 165 degrees.
• A rough estimate is to smoke 45 to 60 minutes per pound of meat. Add 2 or 3 more well-soaked hickory chunks at 2 hour intervals, or as the wood in the smoker depletes. Figure on 2 addtions of 2 or 3 chunks over the entire cooking time.
• When the internal temperature of the meat reaches 165 degrees, remove it from smoker and tent with aluminum foil. It should rise another 5 degrees to the food-safe temperature of 170 degrees. Let the meat cool at room temperature for at least 1 1/2 hours. Remove the strings and refrigerate, uncovered, until completely cooled. Portion the meat only after it's thoroughly cooled, so any juices are retained.

SHRIMP, TASSO HAM AND ARTICHOKE WITH CREOLE LEMON BUTTER

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.