Cajun Shrimp With Tangy Peach Sauce Recipes

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE

Steps:

• For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
• For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
• Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE

Steps:

• In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note).
• Preheat a grill pan over medium-high heat.
• Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.

CAJUN SHRIMP WITH TANGY PEACH SAUCE

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
• Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
• Add the shrimp in batches to the batter, turning to coat.
• Remove with a slotted spoon, shaking off excess batter.
• Fry the shrimp in the preheated oil until golden, about 2 minutes.
• Transfer the fried shrimp to a paper towel-lined plate to drain.
• Serve with the peach sauce.