Shrimp & Tasso With Five Pepper Jelly
From twill10 8 years ago
- 30 mins. to make
- Serves 8
Tasso ham is a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. Read more The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through. Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of southern or Creole origin, such as jambalaya. See less
Ingredients
- thanks to Commander's Palace .com shopping list
- Shrimp & Tasso With Five Pepper Jelly shopping list
- Makes 8 appetizer servings shopping list
- 36 Jumbo shrimp (shelled and deveined) shopping list
- 6 oz. Spicy tasso (julienne into 1" strips) shopping list
- 36 Pickled okra shopping list
- 5 Pepper jelly (see below) shopping list
- Crystal Hot Sauce (or your favorite brand) shopping list
How to make it
- Make a 1/4" incision down the back of each shrimp and place one strip of tasso on each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry.
- Placed cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce and toss until well coated.
- Five Pepper Jelly
- 1 each Red, Yellow and Green peppers diced
- 1 Jalapeno
- 1/4 tsp. Pepper Flakes
- 6 oz. Karo Light Syrup
- 6 oz. White vinegar
- Put light syrup and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste.
- Crystal Hot Sauce Beurre Blanc
- 5 oz. Crystal hot sauce
- Pinch of garlic
- Pinch of shallot
- 2 oz. Heavy Cream
- 1 1/2 lb. Butter
- Saute garlic and shallots in a pan with a little butter. Add Crystal Hot Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.
- you can serve on a plate with pickled okra and pickled onions
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