Chef Lyle walks us through a real-time cooking demo of one of his favorite recipes, smothered gulf shrimp and tasso.

  • 1 lb Gulf shrimp peeled and deveined
  • 4 oz diced Tasso ham
  • 1 tsp minced garlic
  • 2 oz white wine
  • 1 lemon cut into halves
  • ½ quart heavy cream
  • ¼ lb unsalted butter
  • 1 tablespoon blackening seasoning
  • Olive oil or shortening
  • 1 tbsp chopped herbs rosemary, thyme, and fresh parsley
  1. Heat a medium skillet or cast iron over medium-high heat and coat the pan with olive oil or shortening
  2. Add Tasso and stir for 5 minutes until Tasso starts to crisp
  3. Add garlic and continue to stir.  
  4. Season shrimp with blackening seasoning and add to skillet and stir until shrimp begin to cook
  5. Squeeze lemon onto shrimp and stir in wine
  6. Once the wine has cooked down stir in the heavy cream
  7. Let cream cook down to ½ and turn off the fire and slowly stir in butter
  8. Season with chopped herbs and serve

Smothered Gulf Shrimp and Tasso Recipe Card
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