Cajun Shrimp With Lemon Mustard Dip Food

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.

CAJUN GARLIC BUTTER SHRIMP

Steps:

• To start, whisk together your sauce. Add the soy sauce, brown sugar, olive oil, mustard, cajun seasoning, and garlic.
• In a medium-sized skillet over medium high heat add the butter. Add the sauce and whisk and let reduce until the butter is melted about 2 minutes.
• Salt and pepper the shrimp and add to the sauce. Toss and cook in the sauce 4-5 minutes until the shrimp is opaque.
• Garnish with chopped green onions

WARM CAJUN SHRIMP DIP

Steps:

• 1. preheat oven to 350°. In a large bowl, mix cream cheese, mayonnaise, mustard, Worcestershire sauce, and Creole seasoning. Beat at medium speed with a mixer until blended. Stir in shrimp and shredded cheese.
• 2. Using a serrated knife, cut a 1/2 inch thick sliced from top of bread loaf. Carefully hollow out inside loaf, leaving about three quarter inch shell. Reserve bread pieces for another use. Split shrimp mixture into bread shell. Lightly spray with nonstick cooking spray. Wrap in foil. Place on baking sheet.
• 3. Bake for 15 minutes. Remove foil. Bake 15 minutes more, or until thoroughly heated. Sprinkle with green onion. Garnish with lemon wedge and cooked shrimp, if desired. Serve with assorted crackers and bread sticks, if desired. Makes 6 to 8 servings.

LEMON PEPPER SHRIMP WITH MUSTARD

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

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.

CAJUN SHRIMP DIP

Steps:

• Mix salsa and shrimp until well blended; cover.
• Refrigerate at least 1 hour.
• Top with sour cream and cilantro. Serve as a dip with the crackers.