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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.
Tasso Brings The Flavor
Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce. That spiciness gets a bit tamed down, but can definitely still be tasted. You can’t beat the flavors in this crispy shrimp in Tasso sauce.
If you can’t find Tasso, you can substitute good smoked ham.
I use this same cream sauce over biscuits for a twist on the traditional biscuits-and-gravy.
Crispy Shrimp in Tasso Sauce
Equipment
Ingredients
For the shrimp
- 1 ยฝ pounds shrimp large, shelled, deveined
- kosher salt freshly ground pepper and all-purpose flour
- olive oil
For the Tasso sauce
- 2 tablespoons unsalted butter
- ยฝ cup Tasso diced
- 2 tablespoons all-purpose flour
- 1 ยฝ cups half and half
- kosher salt to taste
- 2 teaspoons lemon juice
- 2 dashes hot sauce
- dash Worcestershire sauce
- ยฝ cup Creme Fraiche
For the pasta
- 1 pound fettuccine
- 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.
Notes
Nutrition
Nutritional values are approximate.
