with Collard-Peach Salad
We love cooking with skewers year-round—on the grill during the warmer months; under the broiler in fall and winter. It’s a great way to combine flavors and balance protein with vegetables; as an added bonus, it also makes for a gorgeous presentation. Whenever we get our hands on fresh shrimp at the height of summer, this is what we make. If, like Jessica, you have a love affair with sriracha, you’ll go crazy for this recipe, with its garlicky and ginger notes that pair nicely with the Asian-inspired green salad. Massaging the collards helps break down the fibers so they’ll be tender and easier to enjoy raw.
Serves 4
Hands-on time: 20 minutes
Total time: 50 minutes
4 (10- to 12-inch) metal or wooden skewers
1 (12-ounce) bunch collard greens
2 cups thinly sliced red cabbage
2 teaspoons kosher salt
2 tablespoons sugar
2 cups matchstick-cut carrots
2 cups thinly sliced peaches (about 2 medium)
1/2 cup dry-roasted peanuts, chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 1/4 cup vegetable oil
1/4 cup Peach Vinegar
1/4 cup sriracha
2 garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons fresh lime juice
24 large shrimp (1 pound), peeled and deveined
2 tablespoons toasted sesame seeds
1. If using wooden skewers, place the skewers in water and let stand for 30 minutes.
2. Remove the collard leaves from their stems; discard the stems. Thinly slice the leaves. Combine the collards, cabbage, salt, and sugar in a large bowl. Massage with your hands for 1 minute to tenderize the greens. Let stand for 30 minutes. Drain any liquid that has collected in the bowl.
3. Add the carrots, peaches, peanuts, pepper, the 3 tablespoons vegetable oil, and the vinegar and toss to combine.
4. Heat a grill to medium (400ºF) or heat a grill pan over medium-high heat.
5. Whisk together the sriracha, garlic, ginger, lime juice, and the 1/4 cup vegetable oil in a large bowl. Add the shrimp and toss to coat. Drain the skewers and thread 6 shrimp onto each one.
6. Grill the shrimp for 2 to 3 minutes per side, until pink and no longer translucent.
7. Sprinkle the skewers with the sesame seeds and serve alongside the salad.