Photography
julia calleo
my lavender blues
Grilled Shrimp, Peach & Pistachio Salad
After renting the sommelier documentary on Netflix, Somm, I lately have found myself to be a bit of a wine connoisseur. And a terrible one on that note.
The acid is pungent…. much like….. grapes when fermented…….. (duh) … smells like baking spices, some sort of jelly doughnut…. a well balanced old fashioned and pepperoni pizza, wait, scratch that, meatlovers.
I obviously do not floss in between my meals (ain’t nobody got time for that) and am picking up every trace of flavor that went with what I had consumed that day. Minus the old fashioned, I’m pretty sure that is just pumping through my veins 24/7.
You think my nose, due its Italian size (thank you grandpa) it would be “master sommelier” status, but unfortunately it is as useless as a whales when it comes to sniffing out the wines private parts. womp womp.
Oh and by the way!
I have a salad recipe for you….. a really good summer salad. and I plan on doing a spin on this salad every season so getchya tossers ready.
Grilled shrimp, peach & pistachio salad. A salad that doesn’t taste like a salad. Which in turn makes it the best kind of salad.
Recipe Notes:
I like to keep the tails on my shrimp for aesthetic purposes in the pictures, however I recommend serving the salad with tails off, or topping the salad with the shrimp so your consumers know to remove tails before eating.
You can either do this inside on a grill pan, or outside on the grill!
Comes together in under 20 minutes. Whaaaaddduppp green leafy bowls.
- 1 lb shrimp, peeled & deveined, tails on (optional)
- 4 ripened peaches sliced (about 48 slices, 12 slices a peach)
- 8 cups arugula
- 2 cups cherry tomatoes
- ⅓ cup pistachios, shelled & roasted (you can purchase a small bag of these)
- ¼ cup grated pecorino romano
- ½ tsp ground cumin
- ½ tsp ground garam masala
- ½ tsp ground paprika
- ½ tsp coriander
- ½ cup olive oil
- ¼ balsamic vinegar
- 1 lemon, squeezed (or about 2 - 3 tbsp fresh lemon juice)
- Salt & Pepper to taste
- First rinse your shrimp under cold water and then pat dry (important!)
- Next over a grill flame (or on a grill pan over high heat) let your surface heat up.
- In a large bowl mix together your dry rub and then add your dried shrimp. Toss until shrimp is coated.
- Spray whatever pan or sheet you are using with a little bit of oil to prevent sticking. Add your shrimp to pan over high heat (or flame) and grill for about 3 minutes per side, until shrimp is just cooked through (overcooking shrimp gives the texture of rubber).
- Immediately remove from heat and set aside (may cover with foil to keep warm, but keep in mind, your shrimp will continue to cook a little if you tent it).
- Whisk your dressing ingredients together, salt and pepper to your liking.
- In a large bowl addd your arugula, peach slices, cherry tomatoes pistachios and pecorino romano and dressing. Gently toss as you want to be careful not to bruise the peaches.
- Add your grilled shrimp on top and serve immediately.
Looking forward to trying this recipe. I notice in the pictures it looks like you’ve also added some yellow cherry or grape tomatoes? How many would you reccomend a pint or so? Also, are the peaches grilled too or are they just tossed directly into the salad after being cut up? Looks like there is some color on them but not sure if that was just from the dressing. Have really enjoyed the blog! Thanks for your time.
Thanks Adam for your response! And you totally caught my error! I forgot to add the tomatoes into the recipe, oops ;/ But I fixed it! I added roughly 2 cups (so yes about a pint) of cherry tomatoes. any color will do – i chose to use yellow for photographing purposes 🙂 Also the peaches are raw and gain color after being tossed from the dressing. I also for the pictures, had tossed the salad with some of the shrimp so the spices rubbed off onto the fruit. Thanks so much for commenting and hope this is helpful 🙂