Shrimp And Tasso With Five Pepper Jelly Food

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.

TASSO SHRIMP AND CREAM ON PASTA

Steps:

• Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/21/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add rest of butter and toss over your favorite pasta shape.

SHRIMP AND TASSO PASTA

Steps:

• Saute garlic in butter until tender over low to medium heat.
• Add mushrooms, green onions, bell pepper and onion and saute until soft over medium heat.
• Add Tasso and saute 5 minutes.
• Stir in flour and saute 5 minutes.
• Gradually stir in 2 cups of whipping cream and seasonings.
• Bring to a simmer stirring constantly for 1 minute or until smooth and thickened.
• Add Shrimp and additional 1/2 cup whipping cream if too thick.
• Cook for 5 minutes.
• Add cheese and cook until cheese is melted.
• Pour over cooked pasta tossing gently.

SHRIMP AND TASSO WITH FIVE PEPPER JELLY

Steps:

• For the five-pepper jelly Add the honey and the vinegar to a medium sized pot and reduce over medium heat until sticky, about 5 minutes. Add the remaining ingredients and cook until the peppers are soft. Salt and pepper to taste. For the Crystal buerre blanc Sauté the garlic and shallots in a pan with a little bit of the butter. Add the Crystal hot sauce and reduce by 2/3. Next, add the cream and reduce again by 1/2. Slowly whip in the softened butter a little at a time. For the shrimp Now to bring it all together, make a 1/4 inch incision down the back of each shrimp and place one strip of the Tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with the seasoned flour and fry in about 2 inches of vegetable oil until golden brown, turning only once. Placed cooked shrimp in a bowl with the Crystal buerre blanc and toss until well coated. You can do this in batches of 4 or 5 shrimp or so. Spread the five-pepper jelly on the bottom of a small dish and arrange shrimp on the plate with the pickled okra. Fancy. Serves 8 - 10 as appetizers or 4 - 6 as main dish