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Shrimp Creole with Grilled Peach Salad

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 1
Shrimp Creole with Grilled Peach Salad


  • 6 Empire's Treasure Jumbo Shrimp
  • 1 oz. creole seasoning
  • 1 Peak Fresh Produce peach(es)
  • 3 oz. Peak Fresh Produce arugula, baby
  • 3 oz. raspberries, fresh
  • 1 oz. Peak Fresh Produce onion(s), red (diced)
  • 2 oz. West Creek bacon (diced)
  • 4 oz. Honey Lime Dressing


Cut peach in half, slice in 8 slices and set aside. Place shrimp in a bowl and season all sides. Pour olive oil in a sauté pan and turn on medium heat. Place shrimp in the pan and sauté until 90% cooked and set aside to let shrimp finish cooking. Place peaches on the char grill to heat. Add greens in small salad bowl or on a plate with raspberries, onion and bacon to greens. When both side of peaches are grilled, place on salad. Shingle shrimp on top of salad and serve with dressing on the side.