From COMMANDER'S KITCHEN by Ti Martin and Jamie Shannon, published by Broadway Books.
Available Online


SHRIMP AND TASSO WITH FIVE PEPPER JELLY

36 Jumbo shrimp (shelled and deveined)
6 oz. Spicy tasso (julienne into 1" strips)
36 Pickled okra
5 Pepper jelly (see below)
Crystal Hot Sauce (above)

Make a 1/4" incision down the back of each shrimp and place one stripe 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.

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FIVE PEPPER JELLY

1 each Red, Yellow and Green peppers diced
1 Jalapeno
1/4 tsp. Pepper Flakes
6 oz. Karo Light Syrup
6 oz. White vinegar

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

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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

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