Roasted Peach And Shrimp Salad Food

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE

Steps:

• In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note).
• Preheat a grill pan over medium-high heat.
• Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.

ROASTED PEACH AND SHRIMP SALAD

Steps:

• Heat oven to 500°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.
• 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 crème fraîche, 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.
• (*TIP:When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.) ).

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

PEACH & CUCUMBER SIMPLE SALAD

Steps:

• Combine peach and cucumber slices in a bowl.
• Mix together the vinegar through pepper and toss with the peach and cucumber.