Cajun Shrimp with Tangy Peach Sauce

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 cup beer 
• 0.5 teaspoon pepper black
• 0.5 teaspoon cayenne pepper 
• 0.3 teaspoon basil dried
• 2 large eggs 
• 1.3 cups flour all-purpose
• 1 teaspoon garlic powder 
• 2 tablespoons horseradish prepared
• 1 teaspoon paprika 
• 12 ounce peach preserves 
• 1 teaspoon salt 
• 2 pounds shrimp deveined peeled
• 2 tablespoons spicy mustard prepared
• 2 cups vegetable oil for frying

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• slotted spoon

Directions

1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
3. Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
4. Add the shrimp in batches to the batter, turning to coat.
5. Remove with a slotted spoon, shaking off excess batter.
6. Fry the shrimp in the preheated oil until golden, about 2 minutes.
7. Transfer the fried shrimp to a paper towel-lined plate to drain.
8. Serve with the peach sauce.