Roasted Peach and Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A dish that we found extremely tasty and interesting! Real Simple Magazine, July 2005 edition. Ingredients:
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 white wine vinegar |
2 tablespoons milk |
1 tablespoon corn oil |
Directions:
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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