The Commander’s Palace is one of the finer restaurants in New Orleans. Here is one of their recipes from their website.

SHRIMP AND TASSO WITH FIVE PEPPER JELLY

36 Jumbo shrimp (shelled and deveined)
6 oz. Spicy tasso (julienne into 1" strips)
36 Pickled okra
5 Pepper jelly (see below)
Crystal Hot Sauce (see below)

Make a 1/4" incision down the back of each shrimp and place one stripe of tasso on each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry.

Placed cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce and toss until well coated.Spread 5-pepper jelly on the bottom of a small dish and arrange shrimp on the plate alternating with the pickled okra.

FIVE PEPPER JELLY

1 each Red, Yellow and Green peppers diced
1 Jalapeno
1/4 tsp. Pepper Flakes
6 oz. Karo Light Syrup
6 oz. White vinegar

Put light syrup and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste.

CRYSTAL HOT SAUCE BEURRE BLANC

5 oz. Crystal hot sauce
Pinch of garlic
Pinch of shallot
2 oz. Heavy Cream
1 1/2 lb. Butter

Sauté garlic and shallots in a pan with a little butter. Add Crystal Hot Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.

Louisiana Mystery Writer