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Grilled Peaches And Coconut Shrimp

fruits, bbq, chicken - breast, shrimp

2 tablespoon olive oil or canola oil
1 piece (1-inch) lemongrass; peeled, mashed
1 small onion; finely diced
1 large clove garlic; minced
1/2 teaspoon minced gingerroot
1/4 teaspoon (each) ground cinnamon, coriander, cumin
1/8 teaspoon (each) ground cardamom and cayenne
1/2 cup peach nectar or apple juice
3/4 cup coconut milk
3/4 cup plain yogurt
1 tablespoon chopped coriander
salt and pepper
8 pappadums
1 pound medium-size shrimp; peeled and deveined, OR
4 boneless skinless chicken breast; cut in half lengthwise
4 halved peaches; skin on pits removed
4 large radicchio leaves
1/2 honeydew melon, peeled; cut into 1-inch strips
1/4 cup chopped unsalted green pistachios

This dish is equally good served hot or cold. Add oil to a skillet over medium heat. Cook lemongrass, onion, garlic and ginger until onions are soft, about 5 minutes. Add cinnamon, ground coriander, cumin, turmeric, cardamom and cayenne and stir for a couple of minutes. Add peach nectar and coconut milk, bring to a boil, then reduce heat; simmer a few minutes more. Remove from heat; let cool slightly. Remove and discard lemongrass. Whisk in yogurt and chopped coriander. Season with salt and pepper to taste. Microwave each pappadum at High, 1 at a time, for 45 to 60 seconds. (Alternatively, pappadums can be quickly fried in oil or baked 3 to 5 minutes at 350ºF.) Set aside. Barbecue or broil shrimp until opaque, 1 minute each side, and grill peaches until warmed through, 4 minutes. Place 1 radicchio leaf on each of 4 dinner plates. Add 2, melon slices and 2 peach halves to each; top with shrimp. Drizzle with curry and garnish with pistachios. Serve pappadums on the side.

Contributor: Julie Aldis - President's Choice Magazine, Jul/Aug, 98

Yield: 4 servings

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