Commander's Tasso Shrimp With Five-Pepper Jelly

Molly53's Note:

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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 ½ cups white vinegar
• 2 tablespoons balsamic vinegar
• ¾ 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

• ½ cup hot sauce (Crystal brand preferred but any Louisiana hot sauce will do)
• ½ cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
• ½ tablespoon shallot , peeled and minced
• ¼ tablespoon garlic , peeled and minced
• 2 cups unsalted butter

Directions:

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 350°F.
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.