Commander's Palace Tasso Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crystal Buerre Blanc:
1 Tbs. Crystal Hot Sauce
Pinch of chopped garlic
Pinch of chopped shallots (or onion)
1 tsp. whipping cream
6 Tbs. softened butter
Commander's Five-Pepper Jelly
1 each red, yellow, and green bell peppers, 1 jalapeno
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar
12 Jumbo Shrimp (shelled and deveined)
2 oz. Spicy Tasso, sliced into matchstick-size pieces
1 cup flour
1 tsp. salt
Vegetable oil for frying
12 pickled okra
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Directions: |
Directions:Make the buerre blanc first and keep it warm. You can make your own pepper jelly using Commander's recipe, or use a prepared pepper jelly. In a pan over medium-low heat, saute garlic and shallots in a little butter for a minute. Add Crystal Hot Sauce and bring to a boil. Cook until very little liquid is left. Add cream and cook about one more minute. Lower heat to almost nothing and whisk in the softened butter, a little at a time, until it takes on a creamy consistency.
Commander's Five-Pepper Jelly:
Remove seeds and inner membrane from bell peppers and jalapeno, and cut into small dice. Dissolve honey into vinegar in a saucepan over medium heat. Reduce until sticky. Add the peppers and cook until the peppers are soft. Add salt to taste. Pack what will not be used immediately in sterilized canning jars in the standard way.
Tasso Shrimp:
Cut a slit down the back of each shrimp and insert a strip of tasso. Close the slit with a toothpick. Mix the salt into the flour in a broad bowl. Dust the shrimp with the seasoned flour. In a skillet, fry the shrimp in oil heated to about 375 degrees. Drain.
Place the cooked shrimp in a bowl with about 2 oz. of the Crystal buerre blanc. Toss to coat. Spread a thin film of pepper jelly on the bottom of a small dish and arrange three shrimp on each plate. Place pickled okra between each and serve. |
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Number Of
Servings: |
Number Of
Servings:Serves four. |
Personal
Notes: |
Personal
Notes: Jamie Shannon's reign as chef at Commander's brought many good dishes to the menu, and this is one of the best. It looks simple: three shrimp on a minimal sauce. But it explodes with flavor. The tasso is a Cajun-style ham cured to be very spicy, smoky, and salty. It's used more as a seasoning than as a meat. I'd recommend Chef Paul Prudhomme's brand, which is available in stores and by mail order.
Reference: Chef Jamie Shannon, Commander's Palace Restaurant
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