Crispy Shrimp in Tasso Sauce

I have always enjoyed Tasso, but I admit I have never eaten it that often. It’s sometimes hard to find here in Indiana. But after making my own Tasso on my smoker, I have so fallen in love with the spicy Cajun ham. It’s normally used to flavor dishes. Like this one, which combines a simple cream sauce loaded with Tasso with one of my other favorites, crispy quick-fried Louisiana shrimp, all served over fettuccine.

Crispy Shrimp in Tasso Sauce

Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted. I use this same cream sauce over biscuits for a twist on the traditional biscuits-and-gravy.

If you can’t find Tasso, you can substitute good smoked ham.

Crispy Shrimp in Tasso Sauce
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4 from 1 vote

Crispy Shrimp in Tasso Sauce

Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted.
Course American
Cuisine Main
Keyword crispy, ham, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 794kcal
Author Mike

Ingredients

For the shrimp

  • 1 1/2 pounds shrimp large, shelled, deveined
  • kosher salt freshly ground pepper and all-purpose flour
  • olive oil

For the Tasso sauce

For the pasta

  • 1 pound fettuccine pasta
  • kosher salt
  • parsley chopped, as a garnish

Instructions

For the shrimp

  • Place the shrimp into a large bowl. Sprinkle generously with salt and pepper.
  • Start adding flour. Toss the shrimp. Keep adding flour a little at a time until the shrimp no longer stick together.
  • Pour enough oil into a large skillet to lightly coat the bottom. Heat over medium-high heat.
  • Add the shrimp. Arrange in the skillet without overlapping. If you have to, work in batches.
  • Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.

For the Tasso sauce

  • Melt the butter in a large sauce pan over medium-high heat.
  • Add the Tasso. Saute until the Tasso starts to brown.
  • Stir in the flour and continue stirring for two minutes.
  • Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
  • Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
  • Stir in the creme fraiche.

For the pasta

  • Cook according to package instructions.

Bringing it all together

  • After draining the pasta, return it to the pot you cooked it in.
  • Add in the Tasso cream sauce and toss to coat.
  • Serve pasta on plates, topped with the crispy shrimp and garnished with parsley.

Nutrition

Calories: 794kcal | Carbohydrates: 92g | Protein: 56g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 487mg | Sodium: 1626mg | Potassium: 572mg | Fiber: 4g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 9mg | Calcium: 370mg | Iron: 6mg

Nutritional values are approximate.

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