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Shrimp and Tasso with Five Pepper Jelly
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Ingredients: Shrimp and Tasso

  • 36 Jumbo Shrimp (shelled and deveined)
  • 6 oz. Spicy Tasso (julienne into 1" strips)
  • 36 Pickled Okra

Make a 1/4" incision down the back of each shrimp and place one strip of tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry.

Place cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce and toss until well coated.

Spread 5-pepper jelly on the bottom of a small dish and arrange shrimp on the plate alternating with the pickled okra.

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 honey 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 Garlic
  • Pinch 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.

Commander's Palace | N'awlins Recipes | Restaurant Guide

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