Best 3 Shrimp Salad With Peaches Recipes
Indulge in a refreshing and flavorful journey with this collection of tantalizing shrimp salad recipes. These culinary creations artfully blend succulent shrimp with the sweetness of peaches, resulting in a symphony of flavors that will delight your palate. From classic mayonnaise-based salads to innovative avocado-infused versions, and even a delightful shrimp and peach ceviche, this article offers a diverse range of recipes to suit every taste preference. Get ready to embark on a culinary adventure where the delicate taste of shrimp harmonizes perfectly with the juicy sweetness of peaches, creating a delightful symphony of flavors that will leave you craving for more.
Here are our top 3 tried and tested recipes!
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns, coriander, mustard seeds and cardamom pods - used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, quick, weekday, main course
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
- Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
- Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
- Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
- Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Peach Peanut Shrimp Summer Grill Grill/Barbecue Healthy Bok Choy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Tips:
- Choose the ripest and sweetest peaches you can find for the best flavor.
- If you don't have fresh peaches, you can use canned peaches, but be sure to drain them well before using.
- Use a variety of greens in your salad for added flavor and texture. Arugula, spinach, and romaine lettuce are all great choices.
- Add some nuts or seeds to your salad for a crunchy texture. Walnuts, almonds, and sunflower seeds are all good options.
- Use a light and flavorful dressing to let the flavors of the shrimp and peaches shine through. A simple vinaigrette or lemon-herb dressing is a good choice.
- Serve your shrimp salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
Shrimp salad with peaches is a light, refreshing, and flavorful salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious lunch or dinner option, give shrimp salad with peaches a try!
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