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Pelicans float in water near a shrimp boat
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Shrimp and Tasso with
36 Jumbo shrimp (shelled and deveined)
6 oz. spicy tasso (julienne into 1-inch strips)
36 pickled okra
Five Pepper Jelly (see below)
Crystal Hot Butter Sauce (below)
Make a 1/4" incision down the back of each shrimp and place
of tasso on each incision. Secure with a toothpick. Lightly dust each
with seasoned flour and fry.
Placed cooked shrimp in a bowl with 4 oz. of Crystal hot butter
and toss until well coated.
Spread 5-pepper jelly on the bottom of a small dish and arrange
on the plate alternating with the pickled okra.
Five Pepper Jelly
1 each red, yellow and green peppers diced
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar
Put honey 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
Sauté garlic and shallots in a pan with a little butter. Add
Sauce and reduce by 75 percent. Add cream and reduce again by 50
percent. Slowly whip in
softened butter a little at a time.
More recipes from Commander's Palace
Index - Seafood Recipe Archives
Do you know what it means to miss New Orleans?
Recipe Archives Index
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Click above for Commander's
Traditional Jazz Brunch Menu
The Commander's Palace New Orleans Cookbook
Ella Brennan, Dick Brennan, 1984, Crown Publishing Group
Two new Commander's Palace books:
Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant
Commander's Palace: A Pictoral Guide to the Famed Restaurant and it's Cuisine