By John Willoughby and Chris Schlesinger, New York Times
Ingredients (4 servings)
1 tablespoon white peppercorns (you may substitute black)
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 green cardamom pods
1 pound 16- to 20-count (extra large) shrimp, peeled and deveined but tail left on
Kosher salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
¼ cup red wine vinegar
¼ cup orange juice
1 teaspoon curry powder
2 ripe but firm peaches, diced medium
1 pound spinach, washed
- Turn gas grill to high, lower cover and heat for 15 minutes, then turn burners to medium-high.
- Put peppercorns, coriander seeds, mustard seeds, and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they darken slightly, about 2 minutes. Remove from heat, allow to cool slightly, then grind finely in a spice mill or mortar.
- Sprinkle shrimp with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
- Heat olive oil in a small sauté pan over medium heat until hot but not smoking. Add ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
- Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
- Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.
Nutritional analysis per serving (4 servings)
226 calories; 9g fat; 1g saturated fat; 0g trans-fat; 5g monounsaturated fat; 1g polyunsaturated fat; 17g carbs; 5g fiber; 8g sugars; 20g protein; 142mg cholesterol; 734mg sodium