Sixth Engine's Grilled Shrimp With Tasso Ham, Black Eyed Peas, And Sherry Butter Sauce Recipe

Sixth Engine's Grilled Shrimp With Tasso Ham, Black-Eyed Peas, And Sherry Butter Sauce

Recipe courtesy of Sixth Engine

Watch how to make this recipe.

• Level: None
• Yield: 4 servings
• Total: 7 days 4 hr 40 min (includes curing time)
• Active: 1 hr 5 min

Tasso Spice:

• 2 1/8 ounces ground Piment d'Espelette or 1 3/4 ounces cayenne pepper
• 1 1/3 ounces dried basil
• 1/2 ounce ground white pepper
• 1/3 ounce anise powder
• 1/3 ounce freshly ground black pepper
• 1/8 ounce mustard powder

Basic Dry Cure:

• 1 pound kosher salt
• 15 ounces dextrose
• 2 2/3 ounces pink salt or basic dry cure number 1
• 1 whole boneless pork loin

Black-Eyed Peas:

• 2 cups dried black-eyed peas
• 1 smoked ham hock
• Salt
• 2 ribs celery, diced
• 1 small white onion, diced
• 1 poblano or green pepper, diced
• 2 cloves garlic, diced
• 2 cups chicken stock
• 2 ounces unsalted butter
• Freshly ground black pepper
• 2 cups sherry
• 2 tablespoons Worcestershire sauce
• 8 ounces unsalted butter, cold
• 2 teaspoons hot sauce, such as Tabasco
• Salt and freshly ground black pepper
• Sixteen U-12 shrimp, peeled, tails on
• Olive oil
• 1 cup blanched spinach
• 1 bunch green onions, chopped

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1. To prepare the tasso spice: Combine the Espelette, basil, white pepper, anise, black pepper, and mustard powder in a bowl. Keep in an airtight container in a cool, dry spot for up to 6 months.
2. To make the dry cure: Blend the salt, dextrose, and pink salt thoroughly. Store sealed in a dry area for up to 6 months.
3. For the tasso ham: Rub the pork loin generously with the dry cure. Place it in a nonreactive dish and refrigerate for one full week to cure. Heat a smoker to 225 degrees F. Rinse the cured pork under cold water, pat it dry, then apply the tasso spice all over. Smoke until the internal temperature hits 165 degrees F, about 3 hours. Allow it to cool completely.
4. For the black-eyed peas: Soak the dried peas in cold water overnight in the fridge for 24 hours. Drain the water, then add the peas to a pot with the ham hock and a generous pinch of salt. Bring to a boil, then lower to a simmer and cook until the peas become tender.
5. Drain the cooking liquid from the peas and reserve the peas. Pull the meat off the ham hock bone and mix it into a large saucepan with 2 cups diced tasso ham. Cook the meats until browned evenly, then toss in the celery, onions, and peppers, sauting until softened and clear. Add garlic and stir for 1 minute more. Fold in the black-eyed peas and remove from heat.
6. Take 2 cups of the black-eyed peas plus the chicken stock and blend until creamy smooth. Return the puree to the saucepan and heat gently over low. Incorporate the butter, along with salt and black pepper to taste. If it seems too thick, stir in a bit of water for the right texture. Warm the peas fully through.
7. Fire up a grill to high heat.
8. In a saucepan, mix the sherry and Worcestershire sauce, then simmer until reduced to one-third the original volume. Off the heat, gradually whisk in the cold butter, hot sauce, salt, and black pepper.
9. Hold the sauce warm without boiling it again.
10. Coat the shrimp lightly with olive oil, salt, and black pepper, then grill until fully cooked and pink. Mix the blanched spinach into the black-eyed peas and heat together. Adjust seasoning with extra butter, salt, and pepper as needed.
11. Spoon the black-eyed peas into the middle of 4 bowls. Arrange the grilled shrimp on top. Drizzle sauce over the shrimp and around the peas. Finish with chopped green onions.
12. Save any extra tasso ham for future dishes. After smoking, the tasso ham can be vacuum-sealed or stored in a resealable plastic bag in the fridge and used within 2 weeks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Sixth Engine

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