Ancho Shrimp, Grilled Palisade Peaches & Shishito Peppers

Peach season is the sweetest!

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Ancho Shrimp, Grilled Palisade Peaches & Shishito Peppers

Peach season is the sweetest!
Course: Dinner
Keyword: ancho shrimp, grill, grilled palisade peaches, grilled peaches, grilling, peach season, peaches, shishito peppers, shrimp
Servings: 2
Author: Chef Theo Otte & Wine Director Brenda Wray


  • 16 slices Palisade peaches, preferably free stone, barely ripe (or your local peaches)
  • 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 tablespoon Palisade dry white wine (or your favorite wine)
  • 1 cup cooked black rice (Forbidden Black Rice)


  • 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 1⁄2 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.
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