Grilled Tasso Wrapped Shrimp (Louisiana Style) | Arteflame

Introduction

Close your eyes and imagine the scent of smoky cured pork sizzling on hot steel, mingling with the briny sweetness of fresh seafood. That is the essence of the Bayou. These Grilled Louisiana Tasso Wrapped Shrimp are a sensory masterpiece—crispy, spicy edges yielding to tender, succulent shrimp, all finished with a sticky, sweet-heat glaze. It is the kind of appetizer that sparks conversation and disappears from the platter before you can even set it down, bringing a vibrant burst of Southern soul to your backyard cookout.

Why This Recipe Steals the Show

What makes this dish truly special is how deceptively simple it is despite its complex flavor profile. You get that incredible "sweet meets heat" dance from the pepper jelly and Cajun seasoning, while the high heat of the Arteflame grill renders the fat from the ham perfectly without drying out the shrimp. It is an elegant starter that requires minimal prep but delivers maximum impact, making you look like a culinary pro with very little effort.

Keys to Crispy Perfection

• Slice Thin: Ensure your Tasso ham is sliced as thin as possible (think bacon thickness). If it is too thick, the shrimp will turn rubbery before the meat has a chance to crisp up.
• Zone Cooking: Start your sear near the hot center of the grill plate for a good crust, then move the skewers to the cooler outer edge when applying the sugary glaze to prevent it from burning into bitter carbon.

Easy Swaps

Can’t find Tasso locally? No problem. Thinly sliced smoked bacon heavily seasoned with paprika and cayenne makes a fantastic substitute. You can also swap the pepper jelly for apricot preserves mixed with red pepper flakes for a similar sticky-sweet finish.

Ingredients

• 1 pound Jumbo Shrimp (16-20 count), peeled and deveined (tails left on for handle)
• 1/2 pound Tasso Ham, sliced into thin strips (approx. 3-4 inches long)
• 1 cup Pepper Jelly (jalapeño or habanero based)
• 2 tablespoons Vegetable Oil or Melted Butter
• 1 tablespoon Cajun or Creole Seasoning
• Bamboo Skewers (soaked in water for at least 30 minutes)
• Fresh Chopped Parsley or Green Onions (for garnish)

Instructions

Step 1: Prepare the Shrimp and Tasso

1. Begin by rinsing your jumbo shrimp under cold water and patting them completely dry with paper towels. Dry shrimp ensures a better sear.
2. Place the shrimp in a large bowl and toss them lightly with the vegetable oil (or melted butter) and the Cajun/Creole seasoning. Ensure every piece is evenly coated.
3. Slice your Tasso ham into thin, pliable strips. If the Tasso is too thick, it will be difficult to wrap and may not crisp up before the shrimp is overcooked.

Step 2: Wrap and Skewer

1. Take a strip of Tasso ham and wrap it snugly around the body of a shrimp. The spicy ham acts as a savory armor that protects the delicate meat while adding intense flavor.
2. Secure the ham in place by threading a soaked bamboo skewer through the shrimp and the ham. You can usually fit 3 to 4 wrapped shrimp per skewer.
3. Repeat this process until all shrimp are wrapped and skewered.

Step 3: Fire Up the Arteflame

1. Start a fire in your Arteflame grill. allow it to burn down until the center grill grate reaches a high searing temperature (over 400°F) and the outer flat top griddle is hot.
2. Lightly oil the flat cooktop surface to ensure nothing sticks, although the fat from the Tasso will help self-lubricate as it cooks.

Step 4: Grill to Perfection

1. Place the skewers directly onto the flat steel cooktop. You want to hear an immediate sizzle.
2. Cook for approximately 2 to 3 minutes on the first side. You are looking for the Tasso to turn a deep mahogany red and crisp up.
3. Flip the skewers. As the second side cooks, brush a generous amount of pepper jelly over the hot shrimp and ham.

Step 5: Glaze and Serve

1. Allow the shrimp to cook for another 2 minutes on the second side until the shrimp is opaque and pink, and the glaze has caramelized and become sticky.
2. Remove from the grill immediately to prevent the shrimp from becoming rubbery.
3. Garnish with fresh parsley or green onions and serve hot with extra pepper jelly on the side for dipping.

Tips

The key to success with this recipe lies in the balance of textures and the management of heat. Because shrimp cooks very quickly, the thickness of your Tasso ham is critical. If you slice the ham too thick, the shrimp will turn rubbery before the ham has a chance to render its fat and crisp up. Aim for slices that are slightly thinner than bacon. If you cannot find Tasso ham locally, do not panic; while unique, it can be substituted with thin slices of spicy Andouille sausage or a high-quality smoked bacon heavily seasoned with paprika and cayenne.

When working with the pepper jelly glaze, it helps to microwave it for 10 to 15 seconds before brushing. This loosens the jelly, making it easier to apply an even coat without disturbing the shrimp on the grill. Furthermore, utilize the heat zones of your Arteflame. Start the sear closer to the center for maximum crust, then move the skewers to the cooler outer edge when applying the sugary glaze to prevent it from burning into bitter carbon.

Variations

While the classic Tasso and pepper jelly combination is a staple, you can easily customize this recipe to suit different palates or dietary needs. Experimenting with the wrap and the glaze can take this dish from Cajun to Caribbean or even Asian-fusion depending on your mood. Here are a few delicious ways to switch things up:

• The Bacon Swap: If Tasso is unavailable, use thin-cut smoked bacon. You may need to par-cook the bacon slightly before wrapping to ensure it finishes at the same time as the shrimp.
• Tropical Twist: Replace the pepper jelly with a mango-habanero glaze or a pineapple-chili sauce for a fruitier, island-inspired profile.
• Cheese Stuffed: Before wrapping with Tasso, tuck a thin slice of jalapeño and a sliver of cream cheese or pepper jack into the curve of the shrimp.
• BBQ Style: Ditch the jelly and brush with a spicy honey-BBQ sauce during the final minute of grilling.
• Herb Infused: Add a fresh sage leaf between the shrimp and the ham before wrapping for an earthy, aromatic note.

Best pairings

These grilled Tasso wrapped shrimp are bold and flavorful, requiring beverages and sides that can stand up to the spice without overpowering the delicate seafood. If you are serving this as a main course, nothing beats a bowl of creamy, cheese-laden stone-ground grits. The richness of the grits cuts through the spice of the Tasso and the acidity of the pepper jelly. Alternatively, a fresh Maque Choux (Cajun corn relish) creates a lovely textural contrast with its crunch and sweetness.

For beverages, you want something crisp and refreshing to cleanse the palate. An ice-cold pilsner or a light lager is the traditional choice for a Louisiana cookout. If you prefer wine, opt for an off-dry Riesling or a Gewürztraminer; the slight residual sugar in these wines pairs phenomenally with the heat of the Cajun spices and the sweetness of the glaze. For a cocktail, a classic French 75 with a lemon twist adds a citrusy brightness that highlights the seafood.

Conclusion

Mastering this Grilled Louisiana Tasso Wrapped Shrimp recipe on your Arteflame allows you to bring a piece of New Orleans culture right into your backyard. It is a dish that looks incredibly impressive but is deceptively simple to execute, making you look like a culinary pro in front of your guests. The combination of the smokiness from the fire, the savory depth of the cured ham, and the sweet tang of the glaze creates a bite that is perfectly balanced and unforgettably delicious.

Food is ultimately about connection, and there is no better way to connect than over a hot grill with skewers of sizzling, spicy shrimp. Whether served as a sophisticated appetizer or the main event alongside hearty Southern sides, these shrimp are guaranteed to disappear from the plate seconds after they come off the heat. So, fire up the grill, pour a cold drink, and enjoy the savory, spicy, sweet symphony of the bayou.