Commander'S Tasso Shrimp With Five-Pepper Jelly - cooking recipe

Ingredients

8 ounces tasso, cut into 32 matchsticks
30 shrimp (jumbo, peeled, deveined and butterflied)
2 eggs
2 cups milk
2 cups flour
vegetable oil, for frying (about 8 cups)
1 leaf lettuce leaf, for garnish (optional)
Pepper Jelly
1 1/2 cups white vinegar
2 tablespoons balsamic vinegar
3/4 cup corn syrup
1 yellow bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeno pepper, seeded and finely diced
1/8 teaspoon cayenne pepper
Crystal Butter Sauce
1/2 cup hot sauce (Crystal brand preferred but any Louisiana hot sauce will do)
1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
1/2 tablespoon shallot, peeled and minced
1/4 tablespoon garlic, peeled and minced
2 cups unsalted butter

Preparation

For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
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.
Slowly add the butter, about 1/4 cup at a time, stirring constantly.
The key to the sauce is to keep it warm (not hot) at all times.
Preheat oil in a large saucepan or a fryer to 350\u00b0F.
Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
Beat eggs and milk together until well blended.
Dip each shrimp into liquid then dredge with flour.
Deep-fry shrimp in batches about 4 minutes or until golden.
Remove and drain on absorbent paper.
To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
Dip shrimp into warm butter sauce to coat evenly.
Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.