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@yumiyayy1: @tanyapepsodent #pepsodentaffiliatesquad

Ayumiyyy✨
Ayumiyyy✨
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Tuesday 27 October 2026 02:22:57 GMT
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الْوَعِي فِي الْعَقْلُ وَلَيْس فِي الْعُمر. الْعُمر مُجرَّد عدد أَيَّامِك. وَالْعَقْلُ حَصَاد فِهمك وَقنَاعاتِك لِلْحَيَاة.
الْوَعِي فِي الْعَقْلُ وَلَيْس فِي الْعُمر. الْعُمر مُجرَّد عدد أَيَّامِك. وَالْعَقْلُ حَصَاد فِهمك وَقنَاعاتِك لِلْحَيَاة.
For those of you who voted shrimp…you were correct 😉 The sauce drips. The peaches soften into the wine. And the little whisper of hot honey lingers just enough to make everyone lean in for another bite. The peaches blister and soften in the pan while the sangria reduces into something glossy, citrusy, buttery, and impossible to stop eating. The shrimp catch all that wine-soaked richness while fresh basil brightens everything at the very last second. Recipe below and in my Substack at lenorenolanryan 1½ pounds 16/20 shrimp, peeled and deveined 2 ripe peaches, sliced into wedges 2 shallots, thinly sliced 3 cloves garlic, sliced 1 cup sangria Splash brandy or orange liqueur 2 tablespoons peach preserves Zest of 1/2 orange Small squeeze lime juice 2 tablespoons cold butter Olive oil Smoked paprika Crushed red pepper flakes Fresh basil ribbons Fresh parsley Kosher salt Cracked black pepper Grilled Sourdough Season the shrimp lightly with olive oil, salt, pepper, smoked paprika, and a pinch of chili flakes. Marinate for a few minutes. Heat a large skillet until very hot. Add olive oil and quickly pan-sear the peach wedges until lightly caramelized at the edges. Remove and reserve carefully. In the same pan, sear the shrimp until just cooked with a deep golden color on both sides. Remove and reserve. Lower heat slightly and add shallots, garlic, and orange zest. Cook until fragrant and softened. Deglaze with sangria, a splash of brandy or orange liqueur, peach preserves, and lime juice. Reduce until glossy and slightly thickened. Return the shrimp. the juices and peaches to the pan and gently toss to coat. Finish with cold butter, basil ribbons, parsley, and a final pinch of flaky salt. Serve with grilled bread and spoon the warm sangria, shrimp, and peaches over the top. Finish with extra basil, flaky salt, and another tiny drizzle of hot honey if desired. Enjoy! #whitepeach #sangria #shrimp #summerfood #Recipe
For those of you who voted shrimp…you were correct 😉 The sauce drips. The peaches soften into the wine. And the little whisper of hot honey lingers just enough to make everyone lean in for another bite. The peaches blister and soften in the pan while the sangria reduces into something glossy, citrusy, buttery, and impossible to stop eating. The shrimp catch all that wine-soaked richness while fresh basil brightens everything at the very last second. Recipe below and in my Substack at lenorenolanryan 1½ pounds 16/20 shrimp, peeled and deveined 2 ripe peaches, sliced into wedges 2 shallots, thinly sliced 3 cloves garlic, sliced 1 cup sangria Splash brandy or orange liqueur 2 tablespoons peach preserves Zest of 1/2 orange Small squeeze lime juice 2 tablespoons cold butter Olive oil Smoked paprika Crushed red pepper flakes Fresh basil ribbons Fresh parsley Kosher salt Cracked black pepper Grilled Sourdough Season the shrimp lightly with olive oil, salt, pepper, smoked paprika, and a pinch of chili flakes. Marinate for a few minutes. Heat a large skillet until very hot. Add olive oil and quickly pan-sear the peach wedges until lightly caramelized at the edges. Remove and reserve carefully. In the same pan, sear the shrimp until just cooked with a deep golden color on both sides. Remove and reserve. Lower heat slightly and add shallots, garlic, and orange zest. Cook until fragrant and softened. Deglaze with sangria, a splash of brandy or orange liqueur, peach preserves, and lime juice. Reduce until glossy and slightly thickened. Return the shrimp. the juices and peaches to the pan and gently toss to coat. Finish with cold butter, basil ribbons, parsley, and a final pinch of flaky salt. Serve with grilled bread and spoon the warm sangria, shrimp, and peaches over the top. Finish with extra basil, flaky salt, and another tiny drizzle of hot honey if desired. Enjoy! #whitepeach #sangria #shrimp #summerfood #Recipe

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