SHRIMP CAJUN SAUCE RECIPES

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CAJUN SHRIMP WITH TANGY PEACH SAUCE RECIPE | ALLRECIPES



Cajun Shrimp with Tangy Peach Sauce Recipe | Allrecipes image

Deliciously breaded shrimp accompanied by a spicy sweet sauce. Not your typical fried shrimp basket. Best served immediately, doesn't keep! Perfect for fondue.

Provided by Kari

Categories     Seafood    Shellfish    Shrimp

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 15

2 cups vegetable oil for frying
1 (12 ounce) jar peach preserves
2 tablespoons prepared horseradish
2 tablespoons prepared spicy mustard
1?¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon dried basil
2 large eggs
1 cup beer
2 pounds medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 639.9 calories, CarbohydrateContent 74.1 g, CholesterolContent 271.2 mg, FatContent 24.1 g, FiberContent 1.8 g, ProteinContent 30.7 g, SaturatedFatContent 4 g, SodiumContent 1137.8 mg, SugarContent 34.8 g

SPICY CAJUN SHRIMP RECIPE - FOOD.COM



Spicy Cajun Shrimp Recipe - Food.com image

I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs shrimp, deveined and shelled (small or large, tastes the same)
8 ounces unsweetened butter
2 tablespoons garlic, sliced very thin (can use minced too)
2 teaspoons ground black pepper
2 1/2 teaspoons creole seasoning
1/2-2 teaspoon cayenne pepper, to taste (careful, it gets hot easily)
1 teaspoon paprika
3 bay leaves
8 tablespoons Worcestershire sauce
8 tablespoons water (tap water is fine)
2 tablespoons chives, chopped
1 lemon
1/3 cup heavy whipping cream
2 loaves French bread (if you get uncooked bread follow the directions that come with it and cook it beforehand, then just)

Steps:

  • Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
  • Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
  • Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
  • Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
  • Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
  • Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
  • Put your french bread in the oven right now to get it warm and crispy for the meal.
  • Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
  • Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
  • Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
  • Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
  • Remove shrimp and bread from oven.
  • Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.

Nutrition Facts : Calories 1304.5, FatContent 62.2, SaturatedFatContent 35.7, CholesterolContent 480.4, SodiumContent 2432, CarbohydrateContent 130.4, FiberContent 8.8, SugarContent 4.2, ProteinContent 57.2

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I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!
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