Commander's Tasso Shrimp With Five-pepper Jelly

Total Time: 40 mins Preparation 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)
• 1 1/2 cups vinegar
• 2 tablespoons balsamic vinegar
• 3/4 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
• 1/2 cup hot sauce (crystal brand preferred but any louisiana hot sauce will do)
• 1/2 cup dry 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

Recipe

• 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.