I’m super glad its Friday, but am feeling sad because of THIS. I didn’t know Jennifer Perillo, and didn’t even know her blog until I heard about this all over twitter, but something about this situation has really struck a chord with me. Partly its just the notion that life can change in an instant, something I know everyone takes for granted. Its also that I heard about this on twitter, because at least 85% of my tweeps were tweeting about it, which really touched me the way a community has rallied behind someone in need, even someone whom they had never met personally, but still felt connected to. I feel lucky to not only have a wonderful husband in my life, but to be part of such a wonderfully supportive blogging community that truly cares about one another. I only wish I had known about the Pie For Mikey sooner so I could have made my own peanut butter pie.
Alas, you get a seasonal potluck recipe instead (still good). Its easy to make peach desserts, but I’m interested in making savory peach dishes. Enter Sunset magazine (who has been my right hand man lately) and their Curried Peach and Shrimp Salad recipe. I love curry, I love shrimp, I love peaches. Done and done! The Hubs seemed a little wary of curried peaches, but I think the dish won him over. I served this as a side with some pork chops. How “August” am I?
Curried Peach and Shrimp Salad recipe from Sunset Magazine
- 1 pound large shelled and deveined shrimp (24 to 32 per lb.)
- 2 cups chopped peaches
- 1 tablespoon minced red onion
- 1/2 serrano chile, thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 3 tablespoons vegetable oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1 package (4 oz.) plain or black pepper pappadums***I skipped this part
- 1 avocado, sliced
- 1 cup cilantro sprigs
- 1. Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.
- 2. Add peaches, onion, chile, salt, and lime juice to shrimp.
- 3. Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.
- 4. Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
- 5. Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
Have a great weekend everyone! Go out and love on those you care about!