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. 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
Ingredients
For the shrimp
- 1 ½ pounds shrimp large, shelled, deveined
- kosher salt freshly ground pepper and all-purpose flour
- olive oil
For the Tasso sauce
- 2 tablespoons unsalted butter
- ½ cup Tasso diced
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half
- kosher salt to taste
- 2 teaspoons lemon juice
- 2 dashes hot sauce
- dash Worcestershire sauce
- ½ 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.
Nutrition
Nutritional values are approximate.
