Commander’s Palace Shrimp & Tasso Henican

Red pepper jelly and pickled okra and onions add piquancy to this dish. This recipe first appeared in our April 2013 special feature on New Orleans.

Commander’s Palace Shrimp & Tasso Henican Commander’s Palace Shrimp & Tasso Henican
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Yield: serves 6


  • 1 red onion, thinly sliced
  • 1 cup red wine vinegar
  • 2 tsp. kosher salt, plus more
  • 1 tsp. whole black peppercorns
  • 1 tsp. cumin seeds
  • 7 cloves garlic (3 crushed, 4 finely chopped)
  • 2 bay leaves
  • 2 jalapeños, minced
  • 1 each green, red, and yellow bell pepper, minced
  • 12 tbsp. crushed red chile flakes
  • 1 cup light corn syrup
  • 1 cup white vinegar
  • 2 tsp. finely chopped parsley
  • 2 lb. jumbo shrimp, peeled and deveined, tails removed
  • 2 oz. spicy tasso, cut into matchsticks
  • 1 cup flour
  • 2 tbsp. Creole seasoning
  • 14 cup canola oil
  • 9 tbsp. unsalted butter
  • 1 small shallot, finely chopped
  • 13 cup Crystal hot sauce
  • 14 cup heavy cream
  • 12 pickled okra


  1. Place sliced onions in a bowl. Bring vinegar, 2 tsp. salt, peppercorns, cumin, crushed garlic, and bay to a boil in a 1-qt. saucepan. Pour over onions; cool pickled onions; chill.
  2. Heat a 12″ skillet over medium-high heat. Add peppers and cook until slightly caramelized, 10-12 minutes; transfer to a bowl. Add chile flakes, syrup, and vinegar to the pan; bring to a boil. Reduce heat to medium; cook until reduced by two-thirds, 10-12 minutes. Stir in peppers and parsley; season with salt. Set pepper jelly aside.
  3. Make a 14” cut down the back of each shrimp; stuff each shrimp with one strip of tasso and secure with a toothpick. Mix flour and Creole seasoning in a bowl. Heat oil in a 12″ skillet over medium-high heat. Working in batches, toss shrimp in flour, shaking off excess; fry until just cooked, 3-5 minutes. Transfer shrimp to a bowl; keep warm. Wipe out pan and add 4 tbsp. butter; return to medium-high heat. Add chopped garlic and shallots; cook until soft, 2 minutes. Add hot sauce and cream; cook until reduced by half. Remove from heat and whisk in remaining butter to make a smooth sauce. Return shrimp to pan; toss with sauce and remove toothpicks.
  4. To serve: Divide jelly among 6 plates and arrange shrimp on the plate alternating with pickled okra; garnish with pickled onions.