Shrimp Tasso

“This recipe was given to me by my friend Robert Laughin. The Tasso ham and bell peppers in the sauce go perfectly with the smoky notes and distinctive pepper finish of the Cabernet Franc. A perfect pairing. I sometimes will substitute chicken for the shrimp with excellent results. Enjoy!”
– Jane Houser, AVV Tasting Room Associate

– Serves 4 –

1-2 lbs. medium shrimp
1 stick of butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup Parmesan or Asiago cheese, grated
1 cup heavy or whipping cream
1 tsp. salt
1 tsp. Old Bay seasoning
1 ½ tsp. black pepper
¼ lb. *Tasso ham, cut into ½ in. strips, can substitute with other smoked meat
1 lb. bow-tie pasta, cooked and drained
*Tasso ham can be found in specialty stores and online.

Method of Preparation:
Peel and de-vein shrimp. Season with salt, pepper, garlic powder, and Old Bay seasoning. Set aside in refrigerator.

In a pan, melt ½ stick of butter. Add bell peppers and Tasso (or other meat) and stir constantly until peppers are wilted. Add a little water to simmer, reduce heat, and simmer for 15-20 minutes to ensure vegetables are tender.

While peppers and Tasso are simmering, get out another pan and sear shrimp in ½ stick of melted butter over medium/high heat for 5-10 minutes then set aside.

Slowly stir cream into bell peppers and Tasso until mixture is well incorporated. Once it begins to simmer again, add cheese to sauce and stir well. Add shrimp and bring to a simmer and let it cook for another 5 minutes.

Combine entire mixture into a large bowl with cooked bow-tie pasta, stir well and serve with garlic toast.