Southern Grilled Shrimp, Peach, & Spinach Grill Up | Recipeish | Gustus Vitae
Yield: Serves 4.
Time Estimate: 2 Hours, including 1 hour unattended.
Storage Notes: Best if enjoyed immediately.
Spicy shrimp meets sweet peaches with this delicious weeknight dish. A celebration of bright, summery flavors, charred protein and fruit bring delicious complexity to mealtime, while generous helpings of spinach and hearty brown rice deliver a plate that's as healthy as it's delicious.
- 1 LB shrimp, peeled & deveined
- 4 Ripe peaches
- 3/4ths Tin Extra Spicy Bayou Boil BBQ Rub
- 1 Red onion
- 8 Cloves garlic
- 2 Tsp sesame seed oil
- 1/4 Cup cooking oil
- 1 Cup low sodium beef stock
- 2 Cups brown rice
- 12-14 Cups baby spinach
- 2 Stalks lemongrass
- 2" of fresh ginger
- 1 Jalapeño pepper
- 1 Serrano pepper
- Soak 10 wooden skewers in water for at least 1 hour before grilling.
- Peel and finely dice lemongrass, ginger, and garlic, and add to a large mixing bowl.
- Add cooking oil, sesame seed oil, and beef broth.
- Peel and thinly slice red onion, and add to mix.
- Remove stems from peppers, slice in half and discard seeds, then finely mince and add to bowl.
- Add 2/3rds tin Extra Spicy Bayou Boil BBQ Rub, and mix everything well to combine.
- Drop in prepared shrimp, cover, and marinate for 1 hour in the fridge.
- Bring a pot of water to a rolling boil, and prepare an ice bath.
- One at a time, blanch peaches for around 30 seconds, then transfer to ice bath. Remove skins, then chop into chunks around 1/2" x 1/2", and and reserve.
- Preheat your grill to medium, and prepare brown rice.
- Thread shrimp and peaches on to skewers, and pour reserved liquor into a large ceramic baking dish, like this handsome one from Emile Henry.
- Place baking dish on the BBQ, and season peach skewers generously with Extra Spicy Bayou Boil, before placing them on the BBQ too.
- Cook peaches for about 8 minutes, flipping once, then slide off skewers into the baking dish and simmering broth.
- BBQ shrimp for about 3 minutes per side, until just cooked, then slide into baking dish.
- Working in roughly 3 Cup batches, add baby spinach, tossing and turning as you do.
- When the first batch of spinach begins to wilt, add the next batch, repeating until all spinach has been incorporated and everything is well mixed together.
- Plate brown rice, then use a slotted spoon to arrange shrimp, peach, and spinach mix alongside.
- Drizzle all over with reserved simmered down broth and a final sprinkle of Extra Spicy Bayou Boil.
- Serve with some choice icy cold beverages, and devour.