Pecan Shrimp W Spiced Peach Chutney Recipes

SAUTEED SHRIMP WITH PEPPERS, SPICY PEACH CHUTNEY AND CHEESE GRIT CAKES

Steps:

• For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
• For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
• For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
• Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro.

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

TOMATO PEACH CHUTNEY

Steps:

• Combine all the ingredients into a large saucepan.
• Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened.
• Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.

RAISIN PEACH CHUTNEY

Steps:

• In a large sauce pan, combine all the ingredients EXCEPT the almonds.
• Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
• Remove from heat, & fold in almonds.
• Serve warm or chilled.

GRILLED SHRIMP WITH SPICY PECAN SAUCE

Steps:

• Soak skewers in water for 30 minutes.
• Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
• Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
• Remove from heat and stir in ginger and garlic.
• Set aside to cool to room temperature.
• In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
• This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
• Set aside while preparing shrimp.
• Prepare a hot charcoal fire or preheat a gas grill.
• Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
• Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.

PEACH CHUTNEY

Steps:

• In a large saucepan, combine all ingredients and bring to a boil, skimming froth.
• Simmer mixture, stirring occasionally, for 45 minutes to 1 hour, or until thick and brown.
• Ladle into sterilized jars, leaving atleast ½ inch headspace.
• Seal jars.
• Put jars in water bath and add enough water to cover jars by 2 inches.
• Bring water to boil and process jars, covered, for 10 minutes.
• Let cool and store in a cool, dark place.

PEACH CHUTNEY

Steps:

• Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

SPICY PEACH CHUTNEY

Steps:

• Heat the oil over medium fire, and add whole spices.
• cook a few minutes, until the mustard seeds start to pop.
• add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
• add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
• lower heat and cook until sticky.
• watch and stir, you don't want it to burn, just reduce and get more tight.
• you could can to extend the deliciousness, or store in fridge for several days.