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.