Ingrediants
24 Jumbo Shrimp, peeled and deveined
2 oz Tasso (or substitute ham; see note), cut into 24 1-inch strips
½ cup All-Purpose Flour
Creole Seafood Seasoning (or any Creole seasoning blend)
½ cup Vegetable Oil
¾ cup Crystal Hot Sauce Beurre Blanc
¾ cup Five-Pepper Jelly (recipe below or good store-bought)
12 Pickled Okra, sliced lengthwise
This spicy, crunchy, show-stopping shrimp dish is a modern Creole classic—and a guaranteed way to knock the socks off your guests. It’s bold, crowd-pleasing, and ready in minutes.
Cut a shallow incision along the back of each shrimp (where it was deveined) and tuck in a strip of tasso. Secure with a toothpick. Combine the flour and Creole seasoning and lightly dredge each shrimp.
Heat vegetable oil in a large skillet over medium heat. Fry the shrimp for about 30 seconds per side until just firm and red-brown. Drain on paper towels, then toss in a bowl with Crystal Hot Sauce Beurre Blanc until coated. Remove the toothpicks.
To serve, spoon a bit of pepper jelly onto each plate. Arrange 3 shrimp per plate, alternating with pickled okra.
Note: Tasso is a spiced, smoked ham used widely in Louisiana cooking. If unavailable, substitute 1 oz of ham cut into 1-inch strips and tossed with 1 part cayenne to 3 parts paprika.
