Skip to main content

Spicy Shrimp with Peach Salad

 Ingredients

Spicy Shrimp
1 lb shrimp
1 TBS Smoked Paprika

1 tsp curry powder
1/2 tsp sea salt
1/4 tsp cayenne
1 tablespoon butter
drizzle of honey (about 2 tsps)

Peach Salad

2 peaches pitted and sliced
Persian cucumber ( 1 cup)
half a shallot (1/4 cup)
1 lime zested and juiced
salt and pepper
mint leaves (about 2 tbs)
2-3 tsp hot honey
1 avocado cubed


Toss everything together for the peach salad.

Toss shrimp with the spices.

Cook shrimp with avocado oil in a skillet about 2 minutes per side.

Add a knob of butter and a drizzle of honey over shrimp
.

Plate the shrimp with the peach salad.  You can serve with a side of rice if you desire.

Comments

Popular posts from this blog

Saffron Spiced Butter Paparadelle

 This is Heidi Swanson's recipe that I have been making for years!  You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written.  Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...

Bourbon Pumpkin Cheesecake from Smitten Kitchen

 I made this for Thanksgiving this year and we loved it!! I couldn't find gingersnaps at the local store and will definitely try that next year.   FOR CRUST 3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers) or gingersnap crumbs 1/2 cup (50 grams) pecans, finely chopped 1/4 cup (45 grams) packed light brown sugar 1/4 cup (50 grams) granulated sugar 4 tablespoons (55 grams) unsalted butter, melted and cooled Two pinches of salt FOR FILLING 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups) 3 large eggs 1/2 cup (95 grams) packed light brown sugar 2 tablespoons (30 ml) heavy cream 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional) 1/2 cup (100 grams) granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon fine sea or table salt 3 (8-ounce) packages cream cheese, at room temperature FOR TOPPING 2 cups sour cream 2 tablespoons granulated...

One Skillet Chicken Thighs with Curried Cabbage and Chickpeas

 We adore this dish!  So comforting and rich and super easy!  Came together in 20 minutes. INGREDIENTS 1/2  medium head green cabbage 2  medium leeks 2  large cloves  garlic 1  (about 15-ounce) can  garbanzo beans 4  large bone-in, skin-on chicken thighs (about 2 1/2 pounds total) 2  teaspoons  kosher salt, divided 1/2  teaspoon  freshly ground black pepper 1  tablespoon  olive oil 1  cup  canned full-fat or lite coconut milk 1  tablespoon  curry powder 1/4  teaspoon  red pepper flakes Coarsely chopped fresh cilantro, for serving (optional) Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4...