Roasted Peach And Shrimp Salad Recipe

Name: Roasted Peach And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon red pepper flakes; 5 tablespoons olive oil; 1 tablespoon plus 1 teaspoon honey; Kosher salt; Freshly ground black pepper; 4 firm but ripe yellow peaches, cut into eighths; 2 large sprigs fresh rosemary, broken into pieces; 4 medium Belgian endives (preferably 2 red and 2 green); 20 large shrimp, peeled and deveined, tails on; 3 tablespoons creme fraiche or equal parts sour cream and heavy cream; 1 teaspoon coarse-grain mustard; 1 tablespoon white wine vinegar; 2 tablespoons milk; 1 tablespoon corn oil

Servings: persons

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

1
Heat oven to 500u00b0 F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste. Brush the peaches with the honey mixture and place them on the foil, cut-side down. Scatter the rosemary over them, then roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the skins, if desired. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
2
Meanwhile, slice each endive crosswise into 3/4-inch-thick strips. Place the peaches and endives in a large bowl. In a medium bowl, combine the creme fraiche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste. Whisk in the corn oil. Drizzle 3/4 of the dressing over the peaches and endives; toss. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.

786

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon red pepper flakes, 5 tablespoons olive oil, 1 tablespoon plus 1 teaspoon honey, Kosher salt, and more.

Yes, Roasted Peach And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Peach And Shrimp Salad

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