Peach Basil Shrimp Salad

Peach Basil Shrimp Salad with Sweet Chili Vinaigrette

Peach Basil Shrimp Salad

When the temperature rises, easy meal prep and (semi) cold dishes are my kind of meal! This Peach Basil Shrimp Salad tastes light and fresh! Tender crisp succulent grilled shrimp served on a bed of crispy greens with juicy Peaches and lots of Basil for a complete meal ready in minutes (with almost no clean up); this is truly the perfect summer meal!
And for that matter, our favourite Salad.
The dressing is made with ready sweet chili sauce and an ingredient that I really love, Ume Su. Maybe you have heard of it? I discovered it a couple of years ago and love it.

Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its also very salty, and most times it’s not necessary to add more salt to your recipe. Ume Su is less acidic than ordinary vinegar though, because it’s technically not a vinegar but the sour brine juice from the lactic acid fermentation.
The best way to describe the flavor is fruity, slightly acidic and salty all at the same time, that’s why I love adding it to sauces and vinaigrettes because it adds a lot of flavor and a little goes a long way.
If you can’t find it, buy it online, but if you don’t feel like buying it at all, which I totally understand (but you’re missing out on something great), sub with more vinegar and salt.

Peach Basil Shrimp Salad

Prep Time : 15 mins
Cook Time : 5 mins
Total Time : 20 mins

Servings: 4

Ingredients:

INGREDIENTS Sweet chilli vinaigrette
• 6 tbsp. sweet chilli sauce
• ½ cup natural oil or very light olive oil
• 1 tbsp. sesame seed oil
• ¼ cup lime juice
• 1 tbsp. fish sauce nam pla
• 2 tsp Ume Su
• 1 tbsp. honey
• Freshly ground black pepper
• Salt if necessary
INGREDIENTS Peach Basil Shrimp Salad:
• 1 cup loosely packed basil leafs only
• 16 oz. / 450 gr. mixed salad greens various colors if possible
• 1 cup radishes
• 2 peaches
• 2 avocados
• 5 spring onions
• 16 oz. / 450 gr. peeled big fresh shrimp
• 1 tbsp. canola oil
• Salt and pepper
• 1 large buffalo Mozzarella or 2 medium
• Handful fresh cilantro

Peach Basil Shrimp Salad

Peach Basil Shrimp Salad
Instructions:

1. For the Sweet Chilli Vinaigrette, mix all the ingredients in a jar and shake until well combined.
2. Reserve until ready to use. Leftovers are best stored in the fridge.
3. Place all the greens in a large serving dish. Sprinkle the Basil leafs on top of the greens.
4. Cut the radishes in very thin slices and fan them out, place them on the salad. Leave some of the smaller radishes whole.
5. Peel the peaches, cut in half, twist and separate the halves. Remove the stone and also cut into thinner wedges and place on the salad fanned out.
6. The same goes for the avocados, peel, cut in half, remove the stone and slice and place on salad.
7. Put a frying pan on medium high heat, when hot add the oil. Season the shrimp and cook for about two to three minutes on each side, depending on the thickness of the shrimp.
8. Cook until no longer pink and remove straight away from the heat. Arrange on the salad.
9. In the middle of the salad, place the buffalo mozzarella, slightly torn open to reveal it’s soft inside.
10. Sprinkle with the fresh cilantro and serve drizzled with the sweet chilli vinaigrette.

Enjoy!
Myra XO

Peach Basil Shrimp Salad

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Garlic Herb Shrimp with Bacon over Angel Hair Pasta

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This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights during the holiday season. And SO crazy delicious, you’re going to be licking your bowls!

And guess what??? You could use left over turkey or chicken instead of shrimp.

Serves: 4

Ingredients;

1 lb. fresh Angel Hair Pasta or any thin pasta

1 lb. shelled and deveined shrimp, fresh or frozen (thawed)

4 oz. chopped bacon

2 tbsp. Olive Oil

2 cloves of garlic, peeled and grated

1/2 tsp. smoked Sweet paprika

1/4 tsp. of Red Crushed Pepper flakes

3 tbsp. fresh basil, torn

black ground Pepper

generous seasoning of Himalayan Salt

a handful of freshly chopped parsley

1 C. dry white wine

1 egg yolk

freshly grated Parmesan cheese

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

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Cajun Jumbo Shrimp Tacos with Corn, a Peach and Koriander Salsa and Roasted Pepper Aïoli

     

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If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I fry the Shrimp on high heat so they stay nice and juicy. Don’t over cook your Shrimp because they will become tough and that would be a real shame.

You can prepare the salsa and Aïoli in advance or even the night before. Then you could have dinner on the table in a matter of minutes. And I am sure you will please the entire family with these delicious Tacos.

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Ingredients;

1 lb. Jumbo Shrimp, peeled and cleaned

4 Whole unpeeled very Large Shrimp, to serve alongside

8 or more Taco Shells

1 C. Corn Kernels, fresh or from a can

1 tbsp. Olive Oil

Salt

a small bunch of Koriander

2 tbsp. Cajun Seasoning (store bought or make your own, see below.)

Shredded Lettuce to serve

Shredded red Cabbage to serve

Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

2 tbsp. Onion powder

2 tbsp. Garlic powder

2 tbsp. Oregano

2 tbsp. dried Basil

1 tbsp. Dried Thyme

2 tbsp. Ground Black pepper

1-3 tsps Cayenne Pepper

5 tbsp. smoked Paprika

Peach Salsa;

2 Peaches, peeled and diced

2 tbsp. Koriander, chopped

1 red Chili, deseeded and chopped fine

1/2 Red Bell Pepper, diced small

Juice of half a Lemon

1 tbsp. Olive Oil

1 small Onion, peeled and diced very small

Salt and Pepper

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Roasted Red Pepper Aïoli;

1 1/2 C. Mayonaisse

2 Garlic cloves peeled and grated

1 Roasted Pepper from a jar, patted dry on kitchen paper

Sat and Pepper

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Method;

Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necesarry.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with…

Shredded Lettuce

Red shredded Cabbage

Tomato slices

Peach Salsa

Roast red Pepper Aïoli

Lemmon wedges

Chopped Koriander

Enjoy!

Myra Xo

Looking for more great recipes to try?  Be sure to check out this Thai Fish Parcels