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    You are in: Home / Deep-fried / Commander's Tasso Shrimp With Five-Pepper Jelly Recipe
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    Commander's Tasso Shrimp With Five-Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    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.

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    Units: US | Metric

    • 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

    Crystal Butter Sauce

    • 1/2 cup hot sauce (Crystal brand preferred but any Louisiana hot sauce will do)
    • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
    • 1/2 tablespoon shallot, peeled and minced
    • 1/4 tablespoon garlic, peeled and minced
    • 2 cups unsalted butter


    1. 1
      For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
    2. 2
      Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
    3. 3
      Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
    4. 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. 5
      Slowly add the butter, about 1/4 cup at a time, stirring constantly.
    6. 6
      The key to the sauce is to keep it warm (not hot) at all times.
    7. 7
      Preheat oil in a large saucepan or a fryer to 350°F.
    8. 8
      Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
    9. 9
      Beat eggs and milk together until well blended.
    10. 10
      Dip each shrimp into liquid then dredge with flour.
    11. 11
      Deep-fry shrimp in batches about 4 minutes or until golden.
    12. 12
      Remove and drain on absorbent paper.
    13. 13
      To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
    14. 14
      Dip shrimp into warm butter sauce to coat evenly.
    15. 15
      Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.

    Ratings & Reviews:


    Nutritional Facts for Commander's Tasso Shrimp With Five-Pepper Jelly

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 956.0
    Calories from Fat 602
    Total Fat 66.8 g
    Saturated Fat 41.3 g
    Cholesterol 273.8 mg
    Sodium 747.5 mg
    Total Carbohydrate 72.2 g
    Dietary Fiber 2.3 g
    Sugars 13.3 g
    Protein 14.6 g

    The following items or measurements are not included:


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