Stone fruit is supreme this season and it’s the star of today’s recipe!
Peaches, nectarine, plums, pluots, you name ’em, we’ve got ’em. Pair their juicy sweetness with wild Gulf shrimp and the result is “winner, winner, seafood dinner!”
Here’s how the recipe goes…
Start with 8 well-rinsed wild shrimp.
Chop those babies up into pieces roughly the size of a peanut M&M. Then, roll out three limes and cut them in half.
Juice the limes into a small mixing bowl and add the shrimp. Place bowl in the coldest part of your fridge and continue with the fruit.
Gather one peach, one pluot, one prune, an avocado, a serrano and one clove of garlic.
Pull the pit from each of them and dice them up like a Culinary Ninja!
Dice up half of a red onion.
Bring your shrimp bowl from the fridge and add the avocado and red onion. In another bowl, combine the remaining ingredients and toss into a colorful stone fruit symphony!
Chiffonade up half of a bunch of cilantro and get ready to plate.
On a plate, create a bed with the stone fruit salad. Top that with the shrimp mixture and finish with a healthy pinch of cilantro. Season with kosher salt and black pepper and serve with your favorite Mexican hot sauce.
Here is another look with our uncle Tapatio in the background…
I didn’t know how this one was going to turn out, but when I shared it with the Culinary Ninja staff, we were all blown away. Even the fruit mixture without the shrimp is super tasty and would make a beautiful salsa.
This dish comes highly recommended by yours truly. You’ll shortly see the produce section full of all sorts of stone fruit, so make the most of them, pair them with some beautiful wild shrimp, and do your best to…
“Keep It Paleo!”
(If you’re not a total nutrition Nazi, you might enjoy it with some tortilla chips as we did… )