Recipes

Pesto Shrimp and Grilled Peach Salad

This week’s recipe combines some of the tastiest market goods! Adapted from PaleOMG, this week we’re trying out a Pesto Shrimp and Grilled Peach Salad.

Ingredients

  • Parsley Lemon Pepper Pesto from Paul’s Pesto Palate

For the Salad:

  • 2 tablespoons melted butter
  • 1 pound shrimp, peeled and deveined
  • salt and garlic powder, to taste
  • 3 peaches, cut in half and pitted
  • 5-6 cups mixed greens
  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • ⅓ cup pistachios, unsalted

For the Dressing:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • pinch of salt and black pepper, to taste

Directions

Place a large saute pan over medium heat. Add 1 tablespoon butter. Pat shrimp down to dry completely then add to pan and sprinkle with salt and garlic powder. Let cook about 1 minute per side, until pink and the tails begin to turn in. Once cooked, add 2-3 tablespoons of the pesto to the shrimp pan and toss in the pesto until coated then set aside.

Place a grill pan over medium heat and grease each peach half with melted butter. Place on grill pan to cook for 1-2 minutes per side.

Toss the greens, cucumber, cherry tomatoes, shrimp, peaches, and pistachios together.

Lastly, place all ingredients for the dressing in a jar, close jar and shake until combine. Pour dressing over salad.

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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