Recipe Categories
Seafood 
Cajun/Creole
Cajun Shrimp

Kat's Tasso Shrimp

12 jumbo shrimp (shelled and deveined)
2 oz. spicy tasso, sliced into matchstick-size pieces 
1 cup flour
1 tsp. salt
Vegetable oil for frying
12 pickled okra

1. Cut a slit down the back of each shrimp and insert a strip of tasso. Close the slit with a toothpick.

2. Mix the salt into the flour in a broad bowl. Dust the shrimp with the seasoned flour.

3. In a skillet, fry the shrimp in oil heated to about 375 degrees. Drain.

4. Place the cooked shrimp in a bowl with about 2 oz. of the Crystal buerre blanc. Toss to coat.

5. Spread a thin film of pepper Five Pepper Jelly on the bottom of a small dish and arrange three shrimp on each plate. Place pickled okra between each and serve.

Five Pepper Jelly

Commander's Five-Pepper Jelly
1 each red, yellow, and green bell peppers
1 jalapeno
1/4 tsp. black pepper
3 oz. honey
6 oz. white vinegar

1. Remove seeds and inner membrane from bell peppers and jalapeno, and cut into small dice.

2. Dissolve honey into vinegar in a saucepan over medium heat. Reduce until sticky.

3. Add the peppers and cook until the peppers are soft. Add salt to taste.

4. Pack what will not be used immediately in sterilized canning jars in the standard way

Truth alone wounds.

- Napoleon Bonaparte

I worked for a menial's hire,
Only to learn, dismayed,
That any wage I had asked of Life,
Life would have gladly paid.

- Jessie Rittenhouse