Louisiana Shrimp With Tasso

Cuisine: American

Category: seafood

Servings: 6


1-1/2 lbs. Louisiana shrimp or other large
shrimp in shell
1 large bunch mustard greens
4 oz. tasso
3 tbsp. olive oil
2 medium cloves garlic, finely chopped
1 cup fish stock
large pinch ground sassafrass
salt and pepper, to taste
2 tbsp. butter


Shell and devein the shrimp. Wash the mustard greens and remove the stems. Cut or tear into bite size pieces. Cut the tasso into a small dice. Heat the olive oil in a large skillet and cook the tasso until it begins to color. Add the garlic and continue cooking until the tasso is well browned. Add the mustard greens and fish stock along with the seasoning to taste. When the greens are beginning to wilt, add the shrimp and cook until nearly done. Add the butter and stir until melted and combined. Taste and adjust the seasoning if necessary. Serve immediately on warm plates.

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