Commander's Tasso Shrimp With Five-Pepper Jelly

Ingredients

• 8 ounces tasso, cut into 32 matchsticks
• 30 shrimp (jumbo, peeled, deveined and butterflied)
• 2 eggs
• 2 cups milk
• 2 cups flour
• vegetable oil, for frying (about 8 cups)
• 1 leaf lettuce leaf, for garnish (optional)

Pepper Jelly

• 1 1/2 cups white vinegar
• 2 tablespoons balsamic vinegar
• 3/4 cup corn syrup
• 1 yellow bell pepper, seeded and finely diced
• 1 red bell pepper, seeded and finely diced
• 1 green bell pepper, seeded and finely diced
• 1 jalapeno pepper, seeded and finely diced
• 1/8 teaspoon cayenne pepper

Crystal Butter Sauce

• 1/2 cup hot sauce (Crystal brand preferred but any Louisiana hot sauce will do)
• 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
• 1/2 tablespoon shallot, peeled and minced
• 1/4 tablespoon garlic, peeled and minced
• 2 cups unsalted butter

Directions

1. 1

   For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.

2. 2

   Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).

3. 3

   Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.

4. 4

   For the butter sauce: Combine the first four ingredients together in a saucepan and cook over medium heat until mixture is reduced by half; let cool to warm.

5. 5

   Slowly add the butter, about 1/4 cup at a time, stirring constantly.

6. 6

   The key to the sauce is to keep it warm (not hot) at all times.

7. 7

   Preheat oil in a large saucepan or a fryer to 350°F.

8. 8

   Place a piece of tasso inside the slitted shrimp and secure with a toothpick.

9. 9

   Beat eggs and milk together until well blended.

10. 10

    Dip each shrimp into liquid then dredge with flour.

11. 11

    Deep-fry shrimp in batches about 4 minutes or until golden.

12. 12

    Remove and drain on absorbent paper.

13. 13

    To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.

14. 14

    Dip shrimp into warm butter sauce to coat evenly.

15. 15

    Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.