Shrimp Hennican. Anyone found A Recpie That Works?

This one closely matches the one from the Commander's Palace cookbook and is a bit more explanative than the one currently posted on the CP website. I've used it successfully - with the caveat that I used off the shelf pepper jelly.

Shrimp & Tasso Henican
Servings: 8 servings

Ingredients:

Ingredients
24 jumbo shrimp, peeled and deveined
1 ounce boneless tasso, julienned in 1-inch strips
1/2 cup sifted all-purpose flour
Commander’s Seafood Seasoning, to taste (recipe follows)
1/2 cup vegetable oil
3/4 cup Crystal Hot Sauce Beurre Blanc (recipe follows)
12 ounces Five-Pepper Jelly (recipe follows)
12 pieces pickled okra, cut in half top to bottom

Ingredients for Crystal Hot Sauce Beurre Blanc:
(makes 3/4 cup)

1/3 cup Crystal Hot Sauce (another hot sauce can be substituted)
2 tablespoons shallots, minced
6 medium cloves garlic, peeled and minced
1/4 cup heavy cream
6 tablespoons unsalted butter, softened
Kosher salt, to taste

Ingredients for Five-Pepper Jelly:
(makes 2 cups)

1 1/2 cups light corn syrup
1 1/4 cups cane vinegar (or white vinegar)
1/2 teaspoon red pepper flakes
Salt and freshly ground pepper, to taste
1 each large red, yellow, and green bell pepper, seeded and membranes trimmed, finely diced
4 jalapeño peppers, finely diced

Ingredients for Creole Seafood Seasoning:
(makes 2 cups)

1/3 cup salt
1/4 cup granulated garlic
1/4 cup freshly ground pepper (or to taste)
2 tablespoons cayenne pepper
2 tablespoons dried thyme
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated onion

Directions:

Instructions:

Make a 1/4-inch deep incision down the back of each shrimp where it has been deveined, and place one tasso strip in each incision. Secure with a toothpick. Combine the all-purpose flour with Commander’s Seafood Seasoning, and lightly dust each piece of shrimp with the seasoned flour. Fry the shrimp in the vegetable oil in a large skillet over medium heat for about 30 seconds on each side. Shrimp should be firm with a nice red-brown color. Remove shrimp and place on a paper towel for a few seconds to drain. Place shrimp in a bowl with Crystal Hot Sauce Beurre Blanc, toss to coat thoroughly, and remove the toothpicks. Place a portion of Five-Pepper Jelly on each of 8 appetizer plates, and arrange 3 shrimp on the plate alternating with 3 pieces of pickled okra.

Instructions for Crystal Hot Sauce Beurre Blanc:
Place the hot sauce, shallots, garlic and cream in a small saucepan. Over medium heat, simmer until reduced by half, stirring frequently. Slowly whisk the softened butter, a bit at a time, into the pot, being careful not to let the sauce break. (The cream acts as a stabilizer.) Strain the sauce while warm. Add salt to taste.

Instructions for Five-Pepper Jelly:
Put corn syrup, vinegar, and red pepper flakes in a small saucepot, and season with salt and pepper. Reduce by 2/3, until mixture is thickened. It will get even thicker as it cools, but the peppers will thin it again when they are added. This is a gastrique. Briefly place the peppers in a dry hot skillet and sauté until tender and their color is brightened, about 30 seconds. Using a slotted spoon, add the peppers to the gastrique.

Instructions for Creole Seafood Seasoning:
Combine all ingredients and mix thoroughly. Store in a tightly sealed glass jar. Keeps indefinitely.

Notes: Recipe by Chef Jamie Shannon

Pretty sure I pulled this one off Louisiana Cookin' magazine, which seems to have pulled the recipe from the Commander's Palace cookbook.

Trickiest bit is getting the slivers of tasso right and to keep them in place while you are frying the shrimp.

Yes - forgot about them - these are staple in my house and get thrown on tacos, carnitas, sandwiches and indeed, shrimp Henican.

Nothing unusual or complex to the method...think I pulled this one off the SeriousEats site. I like the added bite of the jalapeno and while I've tried using other vinegars have found that plain white vinegar makes a cleaner tasting quick pickle. Here you go...

Pickled Red Onions
Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: About 1 quart pickled red onions

Ingredients:

1 jalapeño pepper, cut into 1/4-inch rings
2 large red onions, finely sliced (about 1 quart)
1 cup distilled white vinegar
2 teaspoons kosher salt
1 cup water
1 cup sugar

Directions:

1. Place jalepeño and onions in a medium mixing bowl. Heat vinegar, water, sugar, and salt in a small skillet over high heat, whisking until sugar is dissolved. Bring to a boil, then pour over onions. Press onions down with a spoon until submerged. Place a double layer of paper towels on top of onions and press down until completely saturated in liquid to keep onions submerged. Allow to sit until onions are softened and liquid has cooled, about 25 minutes. Onions will keep indefinitely in a sealed container in the refrigerator.

To keep them, pour the liquid off or store them in it?

First effort

All enjoyed it, but I want to tinker with it. I'll try your recipe shortly. This was your version of the Basting sauce, but I used a slightly different pepper jelly, made last night. I'd eat this stuff five days a week and this effort was good.