- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Shrimp Hennican. Anyone found A Recpie That Works?
Posted on 2/14/17 at 5:09 am
Posted on 2/14/17 at 5:09 am
There are several online, but I do not know what is the most authentic version.
Posted on 2/14/17 at 6:30 am to OTIS2
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
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
This post was edited on 2/14/17 at 6:33 am
Posted on 2/14/17 at 6:42 am to NumberSix
Thanks! That looks to be a version that I found last night after I began working from one of the renditions that did not have as much detail. Thanks for the confirmation
Posted on 2/14/17 at 6:52 am to OTIS2
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.
Trickiest bit is getting the slivers of tasso right and to keep them in place while you are frying the shrimp.
Posted on 2/14/17 at 7:18 am to NumberSix
Did you pickle any red onion as garnish? If so, what Recipe was used?
Posted on 2/14/17 at 8:02 am to OTIS2
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.
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.
Posted on 2/14/17 at 8:32 am to NumberSix
To keep them, pour the liquid off or store them in it?
Posted on 2/14/17 at 8:59 am to OTIS2
Store in the brine.
You can re-use the brine to make another batch or use to make an uncooked quick pickle for salads etc. Also makes a good addition whenever you need a small hit of acid for sauces/dressings.
You can re-use the brine to make another batch or use to make an uncooked quick pickle for salads etc. Also makes a good addition whenever you need a small hit of acid for sauces/dressings.
Posted on 2/14/17 at 10:08 am to NumberSix
I used the recipe that NumberSix provided and it came out really well. As I was making it, I realized that this is basically Buffalo Shrimp sitting on a plate of Pepper Jelly. It's brilliant. I went to Commander's Palace shortly after I made it, and talked to Chef McPhail in the kitchen about it. He said, conceptually, that's exactly what it is, but with great homemade ingredients.
Being in Atlanta, I didn't have any Tasso. I used Benton Bacon instead. Here's how mine turned out.
[/img]
Being in Atlanta, I didn't have any Tasso. I used Benton Bacon instead. Here's how mine turned out.
[/img]
Posted on 2/14/17 at 9:07 pm to OTIS2
That's a good looking plate, nicely done.
How did it eat? What was your verdict on how closely it compares to CP's version?
How did it eat? What was your verdict on how closely it compares to CP's version?
Posted on 2/14/17 at 9:11 pm to NumberSix
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.
This post was edited on 2/14/17 at 9:14 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News