Peach Pico de Gallo, Roasted Shrimp, and a Bit on My Roots

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I make Pico de Gallo every week. It’s an indulgent, healthy, delicious weekly habit with roots — and not just scallions.

The thing is, my Mom made regular batches of Pico de Gallo a thing before there were “things.” Like when I was just una nina chiquita (a little girl) running around our above-ground pool (because in-ground pools were for the folks who lived on the other side of town).

We’d jump into the pool after school, play a round of Marco Polo, make a whirlpool in the waves, and jump out to see two bowls propped under the patio umbrella. One bowl held crisp corn tortilla chips and the other was filled with chopped onions, juicy tomatoes, and fresh citrus juice, just combined and waiting to be devoured.

If you asked us kids then, we’d say we loved this dish for the salty tortilla chips. They were our stand-in for American potato chips; made with corn versus potatoes. But my Mom was a clever lady.

Peach Pico de Gallo//eatboutique.com

Peach Pico de Gallo//eatboutique.com

Pico de Gallo is a thing in many Latin households and, in ours, it gets the party started, signifying that everyone was about to relax, the adults would pop open a beer, and all of us would let the worries of the day blend away. So first and foremost, Pico de Gallo got us all to relax. But most importantly, Mom new it was a sure-thing-way to get quality vegetables into our bellies.

We dug into our afternoon snack made especially for us and the adults who would get home from work any second. Since we were all starving from our long days (school! homework! real work! above-ground pools! ha!), the Pico de Gallo was essentially our lifeline to dinner.

Nowadays, I keep this salsa recipe (which is featured in my cookbook, Food Gift Love) around for tortilla chips, for topping on eggs, for stirring into soup, for garnishing all kinds of tacos, for a sauce alongside grilled meat, and even as salad dressing (with a little extra olive oil). Today, however, I’ve done something a little sneaky.

Peach Pico de Gallo//eatboutique.com

Peach Pico de Gallo//eatboutique.com

Peach Pico de Gallo//eatboutique.com

Pull out the tomatoes, sub in almost-ripe (like moments away from ripeness) peaches, and the recipe becomes even more magical. It’s still zesty and spicy and ready to compliment all the foods I have in mind, but it’s also sweet and almost honeyed and bright and surprising and wonderful. I make it and give it away. I eat it with tortilla chips. And it’s pretty stellar with roasted shrimp, so the recipe for that is below, too.

I hope your summer has been filled with loads of peaches and pools (above-ground or otherwise!) so far. xox

Before you go…

** Follow Kimberly as she follows blueberries up in Maine. It’s such a treat to see her visual essays.

** My food values were also shaped by my short time in France. Lindsay writes about what that means here.

** Everyone should write a cookbook. Here’s one way!

** Looking at commercial real estate is exhausting but I am so committed to making it happen. Have any tips for this first-timer? Email me.

** If you like the bowls featured in this post, they’re made by Sarah Kersten and I love them.

Peach Pico de Gallo//eatboutique.com

Peach Pico de Gallo with Roasted Shrimp

The gift is the Peach Pico de Gallo and a big bag or bowl of tortilla chips rounds out the gift nicely. I like to serve the Peach Pico de Gallo as an appetizer or light dinner with a platter of Roasted Shrimp so that recipe is included as well.

Makes: 2 cups

Prep Time: 30 Minutes

Ingredients:

For the Peach Pico de Gallo
  • 1 cup (about 2 medium) peaches, finely diced
  • 1 cup (about 2 medium) red onions, finely diced
  • 1 tablespoon (about 1/2) jalapeño, seeds and ribs omitted and finely diced
  • 2 scallions, green and white parts, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
For the Roasted Shrimp
  • 1 pound 25-count shrimp (I opt for Gulf shrimp here), cleaned and de-veined, tails on
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

For the Peach Pico de Gallo
  1. In a medium bowl, place the peaches, onions, jalapeño, scallions, cilantro, citrus juices, salt, and pepper. Stir to combine very well.
  2. Refrigerate 1 to 2 hours to let flavors fully mesh or until ready to use. Store in the fridge for up to 3 days.
For the Roasted Shrimp
  1. Preheat the oven to 400°F.
  2. Dry the shrimp and scatter on a roasting dish. Drizzle oil and sprinkle salt and pepper on top. Toss with clean hands until oil, salt, and pepper are evenly distributed. Spread into a single layer.
  3. Roast in the oven for 15 to 20 minutes, or until opaque and cooked through. Remove from oven and cool for a few minutes before serving.

Materials

  • Ceramic bowl with lid
  • Tag
  • Tape

Directions

  1. Fill a bowl with Peach Pico de Gallo. Wipe the rim and place the lid on top. Write the label on a tag and stick to the bowl with tape. Refrigerate until ready to gift.
Photos taken by Heidi Murphy/White Loft Studio

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