- 2 cups vegetable oil for frying
- 1 (12 ounce) jar peach preserves
- 2 tablespoons prepared horseradish
- 2 tablespoons prepared spicy mustard
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried basil
- 2 large eggs
- 1 cup beer
- 2 pounds medium shrimp, peeled and deveined
- 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.
04/29/2018
recipepes.com
Cajun Shrimp with Tangy Peach Sauce, recipe
PT15M
PT1H
5
455 calories
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