Shrimp & Tasso With Five Pepper Jelly

Makes 8 appetizer servings

• 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.

Place cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce and toss until well coated.

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.

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.