Australian_Prawns_with_Peach_Salsa

With over 22,000 miles of coastline, Australian cuisine comprises a bevy of fabulous seafood. These vibrantly spiced prawns showcase that perfectly, and are deliciously offset by this bright and tangy peach salsa. The perfect way to celebrate the summer season, this dish is also full of health benefits. Shrimp provide protein, selenium, and vitamin B12, while peaches contain ample amounts of vitamin C, and can help stave off free radicals in the body. Enjoy this dish with a simple green salad for a colorful and summery meal.

Total Time: 30 minutes

Serves 4

Shrimp Ingredients:

  • 24 large wild prawns
  • 1 cup fresh cilantro, chopped
  • 1 red chili, minced (remove the seeds and membrane for a milder taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • 4 cloves garlic, peeled and minced
  • The juice and zest of 2 limes
  • Salt and pepper to taste

Shrimp Directions:

  1. Combine the shrimp with the marinade and mix well. Allow to marinate while you prepare the salsa.
  2. When ready to cook, heat a skillet or grill over high heat. Drain the marinade from the shrimp. Cook the shrimp for 3-4 minutes, stirring often, until the shells are bright pink and firm.
  3. Serve the shrimp with the salsa, garnished with fresh cilantro if desired. Enjoy!

Salsa Ingredients:

  • 1 tablespoon olive oil
  • 4 ears of corn, shucked, and kernels removed
  • 2 cloves garlic, minced
  • ½ red onion, diced
  • 1 cup cherry or grape tomatoes, halved
  • 2 peaches, pitted and cut into large cubes
  • 1 red chili, minced (remove the seeds and membrane for a milder taste)
  • Lime juice and zest, to taste
  • Salt and pepper to taste
  • Fresh cilantro, chopped, to garnish

Salsa Directions:

  1. Heat a skillet over medium heat with the olive oil. Add the corn, garlic, and onion, and sauté for 2-3 minutes until the corn is just warmed through and slightly tender. Turn off the heat.
  2. Add the remaining ingredients, and stir well to combine. Add more lime, salt, and pepper if needed.
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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