Cabernet Grill’s Grilled Peaches and Shrimp

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Tony Maples Photography


Although Texas Hill Country peaches are always delicious, the fruit harvested around mid-July tastes best. That’s according to Jamey Vogel, president of the Hill Country Fruit Council, which represents growers in Gillespie County, the state’s largest peach-producing county.

So, in coming days, be sure to pick up a basket or two of local peaches. Eat a couple right away and set a few aside for savoring later in the week. Then head to the kitchen with the rest of your bounty and make this recipe from Chef Ross Burtwell of Cabernet Grill in Fredericksburg. You’ll need another delectable, regionally sourced ingredient – Texas wild-caught shrimp – and also a grill for the cooking.

Burtwell recommends using slightly firm peaches so they hold up to the marinade and heat. If you only have soft, ripe peaches, freeze the marinated slices for a few minutes before placing them on the grill. If your grill has wide spaces between the grates, Burtwell suggests skewering the peach slices and shrimp before cooking to prevent them from falling into the fire.

Burtwell originally published the recipe (which yields four servings), in his cookbook, “Texas Hill Country Cuisine, Flavors of the Cabernet Grill.”

Grilled Peaches and Shrimp

Grilled Peaches and Shrimp
Ross Burtwell Cabernet Grill Cookbook, 2013. Photo by Jennifer Whitney.


1 pound semi-firm Hill Country Peaches, peeled and cut into eight slices

1 tablespoon brown sugar

½ teaspoon Mexican vanilla extract

½ teaspoon pasilla chile powder

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ fresh jalapeño, minced

1 tablespoon cilantro, minced

1 tablespoon basil, minced

1 pound jumbo Texas wild-caught shrimp, peeled and deveined

1 piece ginger root (about the size of a thumb), peeled and sliced

½ lemon, juiced

½ cup heavy cream

Kosher salt and freshly ground black pepper

Safflower oil


Preparation for the shrimp and peaches:

Preheat charcoal or gas grill to medium heat.

Brush the grill surface with safflower oil to reduce sticking.

In a small bowl, toss the peaches with brown sugar, vanilla, chile powder, salt, pepper, jalapeño and half of the herbs. Allow the peaches to marinate on the counter for at least 15 minutes.

Season the shrimp with a little salt and black pepper.

Place the shrimp and peaches on the preheated grill and cook for about three minutes on each side or until the shrimp turns pink and starts to curl slightly. When cooked, remove to a warm platter.

Preparation for the cream:

Pour the cream, lemon juice, and ginger into a small saucepan and heat over medium-high heat. Bring quickly to a full simmer, then remove from the heat.

Use a slotted spoon to remove and discard the ginger slices from the cream. Taste the cream and season with a little salt and pepper.

Dish Assembly:

Distribute the shrimp and peaches evenly among four bowls, then pour the hot cream over the fruit/shrimp mixture.

Sprinkle with the remaining cilantro and basil. Serve warm.