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Buffet, Guy
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La Belle Cuisine - Commander's Palace Recipes

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Shrimp and Tasso with Five-Pepper Jelly

 

 

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~ Mark Twain, 1884


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 Pelicans float in water near a shrimp boat
Pelicans float in water near a shrimp boat
Bill Curtsinger
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Shrimp and Tasso with Five-Pepper Jelly

36 Jumbo shrimp (shelled and deveined)
6 oz. spicy tasso (julienne into 1-inch strips)
36 pickled okra
Five Pepper Jelly (see below)
Crystal Hot Butter Sauce (below)

Make a 1/4" incision down the back of each shrimp and place one strip
of tasso on each incision. Secure with a toothpick. Lightly dust each
shrimp with seasoned flour and fry.
Placed cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce
and toss until well coated.
Spread 5-pepper jelly on the bottom of a small dish and arrange shrimp
on the plate alternating with the pickled okra.

Five Pepper Jelly
1 each red, yellow and green peppers diced
1 Jalapeño
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar

Put honey and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste.

Crystal Hot Sauce Beurre Blanc
5 oz. Crystal hot sauce
Pinch of garlic
Pinch of shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Sauté garlic and shallots in a pan with a little butter. Add Crystal Hot
Sauce and reduce by 75 percent. Add cream and reduce again by 50
percent. Slowly whip in softened butter a little at a time.
 

More recipes from Commander's Palace
Index - Seafood Recipe Archives
Do you know what it means to miss New Orleans?
Recipe Archives Index


New Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita

 

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Click above for Commander's
Traditional Jazz Brunch Menu

 
The Commander's Palace New Orleans Cookbook
Ella Brennan, Dick Brennan, 1984, Crown Publishing Group

Two new Commander's Palace books:

Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant

Commander's Palace: A Pictoral Guide to the Famed Restaurant and it's Cuisine

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