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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