On Tuesdays there is a farmer’s market at 10th street and 2nd avenue that I really love. It’s right outside a church and is pretty small, with only two or three stands. It’s sometimes nice to go there on a Tuesday afternoon – it’s never even close to being as packed as the Union Square Greenmarket and you can take your time checking out the food and talking to the people who work there. One stand there is from South Jersey and has some of the best produce around – their tomatoes are fantastic. This past week when I went, there was a huge table full of fresh peaches so fragrant you could smell them just walking by. The aroma of fresh, ripe peaches was just in the air, wafting over the whole market. Grilled peaches are one of my favorite summer snacks. I bought some to grill and some to eat, which I did, standing over the sink because they were so juicy.
That night was a hot one and Jon and I wanted something light for dinner that didn’t require a ton of work. We got some shrimp at M2M, our favorite sushi store / supermarket, and marinated it in citrus and olive oil for a few hours while we sat out on the fire escape watching the sun set. We also had a bunch of parsley and garlic laying around that we needed to use, so we made a chimichurri and added some fresh oregano from an herb plant I have out on our fire escape. We grilled the shrimp and peaches and that was our dinner – not too complicated. The sweetness of the peaches and the tangy, grilled flavor of the plump shrimp went together deliciously, especially when dipped in the garlicy, herby chimichurri. It was an easy and light summer meal that we will definitely make again.
½ lb fresh shrimp, deveined
3 fresh peaches, cut as desired
For the Chimichurri
½ bunch parsley
3 garlic cloves
3/8 cup olive oil
2 tbsp ramp pickling liquid
1 tbsp red wine vinegar
½ tbsp balsamic vinegar
3 sprigs fresh oregano, picked and chopped
½ tsp red pepper flakes
2 tsp paprika
½ tsp sriracha
½ tsp lemon zest
½ tsp orange zest
1. Place all ingredients, minus the oil, in a food processor.
2. While processor is on pulse, slowly drizzle in the olive oil until chimichurri reaches desired consistency. Serve with shrimp and peaches.
For the Shrimp Marinade:
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
Zest of ½ grapefruit
1 cup olive oil
1 tsp red pepper flakes
3 cloves of garlic, crushed
½ bulb spring onion, chopped
1. Combine all ingredients in a bowl. Add shrimp, coat well. Cover and refrigerate for at least 30 minutes, up to 3 hours.
2. When shrimp is ready, heat grill until very hot, nearly smoking. Shake off excess marinade and season with salt and pepper.
3. Grill about 1 ½ minutes per side, depending on size of shrimp.
4. Cut peaches into desired shape and grill until soft and smoky, or until you have achieved a nice grill mark on the flesh side of the peach. Serve with shrimp and chimichurri.
© 2010 Jonathan Meter and Jessica Hertle