Commander'S Tasso Shrimp With Five-Pepper Jelly Recipe

Name: Commander'S Tasso Shrimp With Five-Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Pepper Jelly; 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; Crystal Butter Sauce; 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

Servings: persons

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)
Pepper Jelly
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
Crystal Butter Sauce
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

1
For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
2
Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
3
Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
4
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.
5
Slowly add the butter, about 1/4 cup at a time, stirring constantly.
6
The key to the sauce is to keep it warm (not hot) at all times.
7
Preheat oil in a large saucepan or a fryer to 350u00b0F.
8
Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
9
Beat eggs and milk together until well blended.
10
Dip each shrimp into liquid then dredge with flour.
11
Deep-fry shrimp in batches about 4 minutes or until golden.
12
Remove and drain on absorbent paper.
13
To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
14
Dip shrimp into warm butter sauce to coat evenly.
15
Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.

2013

kcal

Calories

102

Fat

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 ounces tasso, cut into 32 matchsticks, 30 shrimp (jumbo, peeled, deveined and butterflied), 2 eggs, 2 cups milk, and more.

Yes, Commander'S Tasso Shrimp With Five-Pepper Jelly falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Commander'S Tasso Shrimp With Five-Pepper Jelly

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