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.