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Commander's Tasso Shrimp With Five-Pepper Jelly

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“An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt.”

Ingredients Nutrition


  1. For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
  2. Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
  3. Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
  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. Slowly add the butter, about 1/4 cup at a time, stirring constantly.
  6. The key to the sauce is to keep it warm (not hot) at all times.
  7. Preheat oil in a large saucepan or a fryer to 350°F.
  8. Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
  9. Beat eggs and milk together until well blended.
  10. Dip each shrimp into liquid then dredge with flour.
  11. Deep-fry shrimp in batches about 4 minutes or until golden.
  12. Remove and drain on absorbent paper.
  13. To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
  14. Dip shrimp into warm butter sauce to coat evenly.
  15. Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.

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