Serves people

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Tasso Shrimp Henican @ Commander's Palace


  • 6 Tbs. softened butter
  • Pinch of chopped garlic
  • Pinch of chopped shallots (or onion)
  • 1 Tbs. Crystal Hot Sauce
  • 1 tsp. whipping cream
  • 24 jumbo shrimp, shelled and deveined
  • 4 oz. tasso, sliced into matchstick-size pieces
  • 1 cup flour
  • 1 Tbs. salt
  • Vegetable oil for frying
  • 1/4 cup pepper jelly


In a pan over medium-low heat, sauté garlic and shallots in a little butter for a minute. Add hot sauce and bring to a boil. Cook until very little liquid is left. Add cream and cook about one more minute.

Remove from the heat and whisk in the softened butter, a little at a time, until it takes on a creamy consistency. This is beurre blanc. Keep warm.

Cut a slit down the back of each shrimp and insert a strip of tasso. Close the slit with a toothpick.

Mix the salt into the flour in a wide bowl. Dust the shrimp with the seasoned flour.

In a skillet, fry the shrimp in oil heated to about 375 degrees. Drain.

Place the cooked shrimp in a bowl with the beurre blanc. Toss to coat.

Spread a thin film of pepper jelly on the bottom of a small dish and arrange three shrimp on each plate. Garnish with pickled okra or pickled green beans.