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Sunday, March 29, 2015

Roasted Peach And Shrimp Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1/2 teaspoon red pepper flakes
  • olive oil
  • 1 tablespoon honey
  • 1 teaspoon honey
  • kosher salt
  • fresh ground black pepper
  • 4 firm but ripe yellow peaches, cut into eighths
  • 2 large sprigs fresh rosemary, broken into pieces
  • 4 medium belgian endive (preferably 2 red and 2 green)
  • 20 large shrimp, peeled and deveined, tails on
  • 3 tablespoons creme fraiche or 3 tablespoons equal parts sour cream and heavy cream
  • 1 teaspoon coarse grain mustard
  • 1 tablespoon wine vinegar
  • 2 tablespoons milk
  • 1 tablespoon corn oil

Recipe

  • 1 heat oven to 500°f
  • 2 line a baking sheet with 2 layers of foil.
  • 3 in a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste.
  • 4 brush the peaches with the honey mixture and place them on the foil, cut-side down.
  • 5 scatter the rosemary over them, then roast for 15 minutes, turning once.
  • 6 transfer the peaches and top layer of foil to a counter to cool.
  • 7 slip off the skins, if desired.
  • 8 brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
  • 9 meanwhile, slice each endive crosswise into 3/4-inch-thick strips.
  • 10 place the peaches and endives in a large bowl.
  • 11 in a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste.
  • 12 whisk in the corn oil.
  • 13 drizzle 3/4 of the dressing over the peaches and endives; toss.
  • 14 divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.
  • 15 (*tip:when dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (smaller shrimp will take less time.) ).

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