Commander’s Palace Shrimp & Tasso Henican

SpoonFed: Via Saveur

SAV0413_New OrleansINGREDIENTS

  • 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
  • ½ 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
  • ¼ cup canola oil
  • 9 tbsp. unsalted butter
  • 1 small shallot, finely chopped
  • ⅓ cup Crystal hot sauce
  • ¼ cup heavy cream
  • 12 pickled okra 

INSTRUCTIONS

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. [...] read more

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