626 Ancho Shrimp, Grilled Palisade Peaches & Shishito Peppers

Serves two as main course

Prep time: 1-hour total time, 30 minutes hands on

Sautéed Shrimp, Grilled Peaches, and Shishito Peppers

16 slices Palisade peaches, preferably free stone, barely ripe

2 tablespoons olive oil

Sea Salt

Freshly ground black pepper

2 tablespoons butter

18 medium shrimp, peeled & deveined

4 teaspoons ground ancho chili

2 teaspoons minced garlic

1 teaspoon finely diced shallots

2 shishito peppers, skin blistered, peeled, sliced

2 shishito peppers, skin blistered, peeled, reserved for garnish

1 tablespoon fresh lime juice

1 cup heavy cream

2 tablespoons Palisade dry white wine

1 cup cooked black rice (Forbidden Black Rice)

To Prepare:

Prepare grill with medium high heat. Brush peach slices with olive oil, then sprinkle with 1 teaspoon ground ancho chili, sea salt and freshly ground black pepper. Place peach slices on grill. Cook until grill marks appear, about 2 minutes, turn slices over. Grill until grill marks appear on second side. Remove slices from grill and reserve.

Place butter in medium sauté pan over medium heat. When butter has melted, add shallots. Cook for 1 minute. Season shrimp with remaining ancho powder, sea salt and pepper. Add shrimp to pan and cook for 2 minutes; tossing shrimp often so they cook evenly. Add garlic and shishito pepper strips. Cook for 1 minute. Add dry white wine and lime juice, and reduce for 1 minute. Add cream to pan and reduce until sauce is slightly thickened. Add grilled peach slices to pan, and simmer for 2 minutes. Taste and adjust seasoning.

To Plate:

Place ½ cup of hot black rice in the center of a pasta serving plate. Repeat with a second serving plate. Divide the shrimp between the 2 plates, arranging them around rice. Spoon sauce, including peaches, over shrimp. Garnish by dusting plates with ancho powder and top rice with cilantro and reserved whole blistered shishito peppers. Serve immediately.

 

Recipe courtesy of Chef Theo Otte & Wine Director Brenda Wray,

626 on Rood, Grand Junction, Colorado. 970-257-ROOD (7663): For the best in locally-grown fare, be sure to visit 626 on Rood . . . Seasonal American Cuisine and Wine Bar. This Grand Valley favorite is known for sourcing local, sustainable food and serving only the freshest and highest quality ingredients available. Expect an inviting ambience and top-notch service for fun and relaxation. With an every-changing list of wines by flight, glass, pichet (glass and a half) or bottle, there is always a wine to enjoy. 626 offers full range of liquors and libations as well. Original, honest, focused: that’s 626 on Rood, one of the 2017 Good Food 100 Restaurants. (http://www.626onrood.com/