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Southern Grilled Shrimp, Peach, & Spinach Grill Up | Recipeish | Gustus Vitae

by Frankie Scanlon

Yield: Serves 4.
Time Estimate: 2 Hours, including 1 hour unattended.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

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.

Ingredients

  • 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
      Directions
      • 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.
      • 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.
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