Commander’s Palace Shrimp & Tasso Henican

Name: Commander's Palace Shrimp & Tasso Henican
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 red onion, thinly sliced; 1 cup red wine vinegar; 2 tsp. kosher salt, plus more; 1 tsp. whole black peppercorns; 1 tsp. cumin seeds; 7 cloves garlic (3 crushed, 4 finely chopped); 2 bay leaves; 2 jalapeños, minced; 1 each green, red, and yellow bell pepper, minced; 1 ⁄ 2 tbsp. crushed red chile flakes; 1 cup light corn syrup; 1 cup white vinegar; 2 tsp. finely chopped parsley; 2 lb. jumbo shrimp, peeled and deveined, tails removed; 2 oz. spicy tasso, cut into matchsticks; 1 cup flour; 2 tbsp. Creole seasoning; 1 ⁄ 4 cup canola oil; 9 tbsp. unsalted butter; 1 small shallot, finely chopped; 1 ⁄ 3 cup Crystal hot sauce; 1 ⁄ 4 cup heavy cream; 12 pickled okra

Serves
serves 6

TODD COLEMAN

Red pepper jelly and pickled okra and onions add piquancy to this dish. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

1 red onion, thinly sliced
1 cup red wine vinegar
2 tsp. kosher salt, plus more
1 tsp. whole black peppercorns
1 tsp. cumin seeds
7 cloves garlic (3 crushed, 4 finely chopped)
2 bay leaves
2 jalapeños, minced
1 each green, red, and yellow bell pepper, minced
¹⁄₂ tbsp. crushed red chile flakes
1 cup light corn syrup
1 cup white vinegar
2 tsp. finely chopped parsley
2 lb. jumbo shrimp, peeled and deveined, tails removed
2 oz. spicy tasso, cut into matchsticks
1 cup flour
2 tbsp. Creole seasoning
¹⁄₄ cup canola oil
9 tbsp. unsalted butter
1 small shallot, finely chopped
¹⁄₃ cup Crystal hot sauce
¹⁄₄ cup heavy cream
12 pickled okra

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Instructions

Step 1

Place sliced onions in a bowl. Bring vinegar, 2 tsp. salt, peppercorns, cumin, crushed garlic, and bay to a boil in a 1-qt. saucepan. Pour over onions; cool pickled onions; chill.

Step 2

Heat a 12" skillet over medium-high heat. Add peppers and cook until slightly caramelized, 10-12 minutes; transfer to a bowl. Add chile flakes, syrup, and vinegar to the pan; bring to a boil. Reduce heat to medium; cook until reduced by two-thirds, 10-12 minutes. Stir in peppers and parsley; season with salt. Set pepper jelly aside.

Step 3

Make a 1⁄4" cut down the back of each shrimp; stuff each shrimp with one strip of tasso and secure with a toothpick. Mix flour and Creole seasoning in a bowl. Heat oil in a 12" skillet over medium-high heat. Working in batches, toss shrimp in flour, shaking off excess; fry until just cooked, 3-5 minutes. Transfer shrimp to a bowl; keep warm. Wipe out pan and add 4 tbsp. butter; return to medium-high heat. Add chopped garlic and shallots; cook until soft, 2 minutes. Add hot sauce and cream; cook until reduced by half. Remove from heat and whisk in remaining butter to make a smooth sauce. Return shrimp to pan; toss with sauce and remove toothpicks.