Pecan Shrimp W Spiced Peach Chutney Recipes

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.

SHRIMP SATES WITH SPICED PISTACHIO CHUTNEY

Steps:

• Marinate shrimp:
• Butterfly shrimp by cutting almost, but not all the way, through backs. Toss with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.
• Make chutney:
• Drain yogurt in a fine-mesh sieve set over a bowl, chilled, 1 hour. Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Coarsely chop chiles, then purée in a blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir in lime juice, pistachios, and salt to taste.
• Make satés:
• Preheat broiler.
• Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers.
• Arrange satés in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of satés over foil. Continue adding rows of satés and layers of foil until pan is full, making sure exposed skewer ends of last row of satés are covered with foil.
• Broil until shrimp are just cooked through, 3 to 4 minutes.
• Serve satés with chutney for dipping.

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.

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.

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.

SPICED PEACH & PEPPER CHUTNEY

Steps:

• Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins.
• Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften.
• Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.

GRANDMA'S SPICED PEACH PRESERVES

Steps:

• Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves.
• Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).

SPICED PEACH CHUTNEY

Steps:

• In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

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.

PECAN SHRIMP W/ SPICED PEACH CHUTNEY

Steps:

• Spiced Peach Chutney.
• Cut peaches into 1/2 in cubes.
• Add all ingredients to a sauce pan and reduce on low till it thickens.
• Refrigerate serve cold.
• Start heating oil in a high sided pot or deep fryer to 350 degrees F.
• Mix pancake batter.
• Then Mix Bread crumbs and Pecans together in food pro;.
• blend till mixture is thouroughly mixed.
• Set out a sheet pan lined with wax paper.
• Set up two bowls one of batter and one of breading.
• Dip each shrimp in batter making sure to shake of any excess.
• Then thouroughly pack with pecan breading and lay on the sheet tray.
• Refrigerate for at least 30 minutes.
• Then fry for 3-5 or till they float and are golden brown.
• Drain on paper towels.