re: 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