Ingredients
- 25 jumbo head on shrimp, peeled and deveined, leaving the head and tail on as garnish
- 1 ounce boneless tasso, cut into 1-inch long strips (1/8 x 1/8)
- 1/2 cup sifted all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup crystal hot sauce beurre blanc (recipe below)
- 12 ounce five-pepper jelly (recipe below)
- 12 ounce pieces pickled okra, cut in half top to bottom
- 25 jumbo head on shrimp, peeled and deveined, leaving the head and tail on as garnish
- 1 ounce boneless tasso, cut into 1-inch long strips (1/8 x 1/8)
- 1/2 cup sifted all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup crystal hot sauce beurre blanc (recipe below)
- 12 ounce five-pepper jelly (recipe below)
- 12 ounce pieces pickled okra, cut in half top to bottom
- 1 1/2 cup light corn syrup
- 1 1/4 cup cane vinegar (or white vinegar)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon each large red, yellow, and green bell pepper, seeded and membranes trimmed, finely diced
- 4 teaspoon jalapeño peppers, finely diced
- 25 jumbo head on shrimp, peeled and deveined, leaving the head and tail on as garnish
- 1 ounce boneless tasso, cut into 1-inch long strips (1/8 x 1/8)
- 1/2 cup sifted all-purpose flour
- 1/2 cup vegetable oil
- 3/4 cup crystal hot sauce beurre blanc (recipe below)
- 12 ounce five-pepper jelly (recipe below)
- 12 ounce pieces pickled okra, cut in half top to bottom
- 1 1/2 cup light corn syrup
- 1 1/4 cup cane vinegar (or white vinegar)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon each large red, yellow, and green bell pepper, seeded and membranes trimmed, finely diced
- 4 teaspoon jalapeño peppers, finely diced
- 1/3 cup crystal hot sauce (another hot sauce can be substituted)
- 2 tablespoon minced shallots
- 6 tablespoon medium cloves garlic, peeled and minced
- 1/4 cup heavy cream
- 6 tablespoon unsalted butter, softened
Preparation
Baking Directions:
Make a quarter-inch deep incision down the back of each shrimp where it has been deveined, and place one tasso strip in each incision.
Secure with a toothpick.
Combine the all-purpose flour with Seafood Seasoning, and lightly dust each piece of shrimp with the seasoned flour.
Fry the shrimp in the vegetable oil in a large skillet over medium heat for about 30 seconds on each side.
Shrimp should be firm with a nice red-brown color.
Remove shrimp and place on a paper towel for a few seconds to drain.
Place shrimp in a bowl with Crystal Hot Sauce Beurre Blanc, toss to coat thoroughly, and remove the toothpicks.
Place a portion of Five-Pepper Jelly on each of 8 appetizer plates, and arrange 3 shrimp on the plate alternating with 3 pieces of pickled okra.
For Five-Pepper Jelly: Put corn syrup, vinegar, and red pepper flakes in a small saucepot, and season with salt and pepper.
Reduce by two thirds, until mixture is thickened.
It will get even thicker as it cools, but the peppers will thin it again when they are added.
This is a gastrique.
Briefly place the peppers in a hot skillet and sauté until tender and their color is brightened, about 30 seconds.
Using a slotted spoon, add the peppers to the gastrique.
For Crystal Hot Sauce Beurre Blanc: Place the hot sauce, shallots, garlic and cream in a small saucepan.
Over medium heat, simmer until reduced by half, stirring frequently.
Slowly whip the softened butter, a bit at a time, into the pot, being careful not to let the sauce break.
(The cream acts as a stabilizer.)
Strain the sauce warm.
Add salt.
