Dinner: Seared Shrimp with Peach Chutney

One-Pan Dinner: Seared Shrimp with Peach Chutney

Succulent seared shrimp are topped with a refreshing peach chutney in this one-pan summer supper. You won't believe how easy it is!

  • share
Today we're mixing up a sweet, spicy peach chutney to serve with seared shrimp. In a very large skillet, heat one tablespoon olive oil over medium high heat. [MUSIC] Add one pound of thawed, peeled shrimp. [MUSIC] Season with one quarter teaspoon salt. [MUSIC]. Cook two to three minutes, turning once, until opaque. Remove from heat. Set aside and keep warm. In the same skillet combine two tablespoons olive oil, one teaspoon mustard seeds and a quarter teaspoon crushed red pepper. Heat over medium-high heat until the mustard seeds begin to crackle, about two to three minutes. Next add two chopped medium-green tomatoes, two chopped large peaches, one teaspoon cumin, and a quarter teaspoon kosher salt. Bring to boiling, then reduce the heat. Simmer, uncovered, for eight minutes, or until the tomatoes and peaches soften. Remove the mixture from the heat and stir in 1 3rd cup chopped cilantro. Serve the shrimp with peach chutney and enjoy.