August is National Peach Month!!
How I only found this out now surprises me, considering peaches are one of my favorite foods. I still don’t understand how summer has flown by so fast either, but I’m excited to see this delicious fruit make a statement in my kitchen. There’s nothing more satisfying than a juicy ripe peach in the summer, dripping as it cools a hot day, while satisfying your sweet tooth. Peaches are one of the most versatile fruits there are, because not only do they work well in about any dessert, they pair beautifully in savory dishes too. Opened my fridge and saw some lemon, garlic shrimp left over from dinner last night and a ripened peach just staring at me…and so lunch was created. Even though it’s summer, I do enjoy a warm salad atop a fresh crisp bed of spinach. The flavor of the shrimp became more intense pairing deliciously with the sweet peach and bitter cabbage. A burst of flavor that made eating outside even more enjoyable. It was lunch and dessert all in one meal. I’m looking forward to a month of many more peach dishes!
{I still find it funny that the cabbage turned the shrimp blue}
Ingredients
10 – 12 Medium Shrimp {I sautĂ©ed mine yesterday with olive oil, garlic, salt, pepper, red pepper flakes, and juice of 1 lemon}
1 Medium – Peach {coarsely chopped}
3/4 cup – Red Cabbage {thinly shredded}
1/2 cup – Cherry Tomatoes
2 cups – Fresh Spinach {any other fresh green would work too}
1/2 – Lime
Recipe
In a saute pan over medium-high heat, add your shrimp, cabbage and tomatoes, cook about 3 minutes. Add your peach, cook until warmed through and the tomatoes are just about to burst {about 3 to 4 minutes}. Place atop your spinach and squeeze the fresh lime juice.
{diana}
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