Field to Feast: New Orleans Shrimp & Tasso
In this latest episode of Field to Feast, my good friend, Executive Chef of Commander’s Palace Tory McPhail and I head back to his home kitchen in New Orleans. Today, we’re going to make a delicious version of Shrimp & Tasso using Tory McPhail’s Coconut Key Lime & Curry sauce. You can find this one and more delicious sauces created by Chef Tory at your local Rouse’s grocery store or online at Chef Tory McPhail's website. Other flavors we love include: Pineapple Ginger & Cayenne and Cilantro Lime & Sea Salt.
Chef Tory has been making different versions of this dish for many years, but it all began with our good friend who was Executive Chef of Commander’s Palace when we met, Chef Jamie Shannon. The world lost one of the best Louisiana chefs when Jamie passed away from cancer. He co-authored a cookbook with Commander’s Palace owner, Ti Adelaide Martin, which includes the original recipe of Shrimp and Tasso Henican. You can find this recipe on page 193 of Commander’s Kitchen Cookbook. I hope you enjoy!
Smile Always,
Jenn Finley
This is what Commander’s calls a new classic. At first it went on the menu occasionally, but guests quickly insisted that it be there all the time. And why not? Pickled okra, five different peppers, jumbo shrimp, and Louisiana hot sauce have long been part of the Creole cook’s pantry. But never have I seen them combined with such perfection. Want to knock the socks off your guests? Start your meal with this dish. It is named after a long-time and dear family friend, Joe Henican.
New Orleans Shrimp & Tasso
24 jumbo shrimp, peeled and deveined
2 ounces tasso, cut into twenty-four 1-inch strips
1/2 cup all-purpose flour
Creole Seafood Seasoning
1/2 cup vegetable oil
3/4 cup Crystal Hot Sauce Beurre Blanc
3/4 cup Pepper Jelly
12 pieces pickled okra, cut in half top to bottom
CUT a quarter-inch-deep incision down the back of each shrimp where it has been deveined, and place a Tasso strip in each incision. Secure with a toothpick. Combine the flour with the Creole seasoning and lightly dredge each shrimp.
HEAT the oil in a large skillet over medium heat and fry the shrimp in the the hot oil for about 30 seconds on each side. Shrimp should be firm with a red-brown color. Remove the shrimp and drain briefly on a paper towel. Toss the shrimp with the Crystal Hot Sauce beurre blanc in a bowl, coat thoroughly, and remove the toothpicks.
PLACE a portion of five-pepper jelly on each of 8 appetizer plates, and arrange 3 shrimp on each plate, alternating with 3 pieces of pickled okra. You can also serve it on the Best Darn Pot of Rice.
Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.
