Grilled Shrimp With Peach Cocktail Sauce Recipes

SHRIMP WITH PEACH COCKTAIL SAUCE

Shrimp with Peach Cocktail Sauce image

I love to present this in martini glasses like an old-school shrimp cocktail. The sauce has the horseradish bite of the classic, but with a juicy, sweet freshness from the peach. Traditionally, the shrimp would be chilled first, but I serve them warm for a hit of hot and cold at the same time in each bite.

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 large very ripe peach, peeled and pitted
1 tablespoon finely grated peeled fresh horseradish
2 tablespoons grade A maple syrup
1 tablespoon champagne vinegar
1 teaspoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup champagne vinegar
5 sprigs fresh thyme
1 dried bay leaf, plus fresh leaves for garnish
1 tablespoon plus 1 teaspoon kosher salt
1 pound large (16- to 20-count) shrimp, shelled and deveined, tails kept intact
Celery leaves, for garnish

Steps:

To make the sauce, grate the peach on the large holes of a box grater over a bowl to collect all the pulp and juices. Add the horseradish, maple syrup, vinegar, lime juice, sugar, and salt. Stir until well combined. Cover and refrigerate until cold.
Meanwhile, cook the shrimp: Combine 1 quart water, the vinegar, thyme, dried bay leaf, and salt in a large saucepan. Bring to a boil over high heat, then adjust the heat to maintain a bare simmer. Add the shrimp and poach until just opaque throughout, about 3 minutes. Drain and discard the thyme and bay leaf.
Fill martini glasses or a shallow bowl with the sauce. Hang the shrimp around the edge of the glasses or bowl and garnish with celery leaves and fresh bay leaves. Serve immediately.
The best way to peel a peach is to choose one that's ripe enough for the skin to slip off naturally. Otherwise, cut a slit in one end of a peach and plunge it into boiling water. Take it out as soon as the peel begins to curl back from the slit, about 10 seconds. When cool enough to handle, remove the peel.

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