Louisiana Pepper Jelly Shrimp Food

COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE

Steps:

• Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
• To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
• To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
• Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
• Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
• To serve, season with salt and accompany with the sauce.

LOUISIANA STYLE SHRIMP

Steps:

• In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
• Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

LOUISIANA GRILLED SHRIMP WITH CHEDDAR CHEESE POBLANO GRIT CAKES, ROUILLE AND PEPPER JELLY

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2- to 3-inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, egg wash and bread crumbs. Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate.
• For plating: Deep fry the cakes. Place pepper jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on pepper jelly and top with 2 shrimp per person. Drizzle rouille on top and sprinkle with scallions.

COMMANDER'S TASSO SHRIMP WITH FIVE-PEPPER JELLY

Steps:

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

CRISPY SHRIMP WITH PEPPER JELLY AND HERBS

Steps:

• Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.