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delayed peach recipe

This recipe was supposed to post last week two days after the Peach and Pluot Caprese Salad recipe. I thought I had it correctly scheduled in the queue but turns out I dated it for 2020. Oops!

Oh well, although the peaches from my tree are long gone, at least there are still peaches in the markets. You’ll notice in the photos that I was using very small peaches that were just cut in half and pitted. That is what my tree produced this year. I’ve written the recipe to reflect using regular size peaches and cutting each into 8 wedges.

TIP: You have probably noticed that when you are reading a recipe, it often states to cut an ingredient into 1-inch, 2-inch or some other size pieces. Maybe you get out a ruler or maybe you just guess. I have another way for you to do it and get the correct size without fishing around for a ruler. I use my finger as a measurement tool. For instance, for this recipe, the onions are cut into 2-inch pieces. I know that the length of my pinky is 2-inches. So I use it as a marker to cut the first piece and then use that piece as a guide to just the rest. Yep, it’s as easy as that.

Spicy-Sweet Shrimp & Peach Kabobs

  • 8 wooden skewers
  • 1 tablespoon packed brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound uncooked shrimp (21-25 per pound or larger) peeled and deveined
  • 3 large peaches, pitted and each cut into 8 wedges
  • 8 green onions, cut on a sharp diagonal into 2-inch pieces
  • Pam

Soak the 8 wooden skewers in warm water while you prepare the ingredients.

In a small bowl, mix together the brown sugar, smoked paprika, chipotle, cumin, salt and pepper. Place the shrimp, peaches and green onions in a large bowl.

Sprinkle the shrimp mixture with sugar-spice mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Alternately thread shrimp, peaches and green onions on the soaked wooden skewers and place on a foil-lined baking sheet. Cover and refrigerate until ready to grill.

When ready to cook, heat a grill to medium-high. Lightly spray both sides of the kabobs with Pam. Place the kabobs on the grill, covered for about 3 to 4 minutes on each side or until shrimp turn pink. Transfer to a platter and serve.

Makes 8 kabobs


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2 comments

1 Lina K Austin { 07.18.19 at 7:54 AM }

Nice. Another healthy thing I can eat, with a substitute for the brown sugar. Will try.

2 Sloane { 07.18.19 at 9:00 AM }

This was the perfect summer dish! It was delicious!

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