Cabernet Grill’s Grilled Peaches and Shrimp

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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:

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