Saturday, July 23, 2011
Grilled Shrimp with Spaghetti Squash and Peach Salsa
Once again, the picture does not do the meal justice but the outcome was wonderful. Summer brings not only gruesome heat in Texas, but it also tries to make amends by giving us the peach. I've eaten enough peaches since they've come into season that I may begin to spit out seeds. You can get them by the sackfuls at any farmers market, off 45 to Houston, Cooper Farms, http://www.cooperfarmspeaches.com, or make a 35 minute trip to Ham's Orchard in Terrell, Texas, http://www.hamorchard.com . We've made the trip to both, Ham's being twice, just for their ice cream. They both sell ice cream however, Ham's even takes it up a notch and sells grilled burgers made right on the farm. Top that with their ice cream and the day could end right then and there. So, if you have the time, make the trip with the kids. You'll beat the heat, if only for a bit, as you indulge in the sweetness of the peach.
1 pd shrimp, shelled and deveined (or keep shell on) then season with Kosher salt and fresh pepper
1 large spaghetti squash, prepared according to the stickers instructions
2 ripe peaches, seeds removed and diced
2 Roma tomatoes, seeded and diced
1/4 cup diced red onion
1 garlic clove minced
1 jalapeno, seeded and diced
1/4 cup chopped cilantro
2 tbs olive oil
2 tbs fresh lime juice
Kosher salt and fresh ground pepper
Give yourself about 45 minutes to prepare the squash.
For the salsa, add everything from the peaches to the lime juice in a medium bowl. Season with salt and pepper to taste. Set aside.
In the meantime, add olive oil to a large saucepan and heat until shimmering. Add shrimp and saute for about 4-5 minutes, tossing to cook on each side. Remove from heat.
Scoop out spaghetti squash from its shell and add to a large bowl. (I use a towel to hold as it's really hot!) Season with salt and pepper and a drizzle of olive oil. Toss to coat. Add to bowls, top with shrimp with a side of the peach salsa.
*Salsa will last up to 1-2 weeks in the refrigerator.