Roasted Peach and Shrimp Salad

Recipe from

Real Simple


1/2 teaspoon red pepper flakes
5 tablespoons olive oil
1 tablespoon plus 1 teaspoon honey
Kosher salt
Freshly ground black pepper
4 firm but ripe yellow peaches, cut into eighths
2 large sprigs fresh rosemary, broken into pieces
4 medium Belgian endives (preferably 2 red and 2 green)
20 large shrimp, peeled and deveined, tails on
3 tablespoons crème fraîche or equal parts sour cream and heavy cream
1 teaspoon coarse-grain mustard
1 tablespoon white wine vinegar
2 tablespoons milk
1 tablespoon corn oil


Heat oven to 500° F. Line a baking sheet with 2 layers of foil. In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste. Brush the peaches with the honey mixture and place them on the foil, cut-side down. Scatter the rosemary over them, then roast for 15 minutes, turning once. Transfer the peaches and top layer of foil to a counter to cool. Slip off the skins, if desired. Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.

Meanwhile, slice each endive crosswise into 3/4-inch-thick strips. Place the peaches and endives in a large bowl. In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste. Whisk in the corn oil. Drizzle 3/4 of the dressing over the peaches and endives; toss. Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.

Susie Theodorou,

Real Simple

July 2005
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