Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini
Welcome to my kitchen, where summer heat meets the bold, unapologetic spices of my childhood in Tel Aviv. This dish—Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini—is everything I love on a single plate. The inspiration struck last August in London when I was craving the smoky street food of the Carmel Market but wanted the vibrant, textural contrast of modern Mediterranean cooking. I remember grilling the first batch on a tiny London balcony, watching the sweet summer peaches blister while the earthy sumac filled the air. What makes this recipe so special to me is how it redefines the salad or mezze course into an absolute showstopper. We are roasting and grilling to build layers of flavor, then drowning it all in my ultimate obsession: silky tahini, here spiked with rich pistachios. My biggest tip for making it your own? Don't skimp on the herbs. Shower the finished plate with loads of mint, dill, and parsley, and if you can't find fresh peaches, charred plums make an incredible substitution. Dive in, get your hands messy, and remember: more herbs is always the answer.
Featured Recipe
Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini
Plump wild shrimp marinated in earthy sumac and garlic are kiss-grilled over open flames, served atop a vibrant pistachio-boosted tahini and crowned with charred summer peaches, tart pomegranate arils, and showers of fresh herbs.
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Timeline
Ingredients
- 1.5 lbs Large wild shrimp (peeled & deveined, tail-on)(Look for 16-20 count shrimp)
- 1.5 tbsp Ground sumac(Provides a bright, tart, lemony kick)
- 5 cloves Garlic cloves(3 finely grated for marinade, 2 crushed for tahini)
- 4 tbsp Extra virgin olive oil(Divided for marinade, grilling peaches, and finishing)
- 1 tsp Urfa biber or Aleppo pepper flakes(Adds smoky, dried-fruit heat)
- 2 whole Ripe peaches or nectarines(Halved and pitted; firm enough to hold up on the grill)
- 0.5 cup Raw shelled pistachios(Lightly toasted)
- 0.5 cup Raw sesame tahini paste(Well-stirred, good quality nutty tahini)
- 0.33 cup Fresh lemon juice(Divided)
- 0.33 cup Ice water(Essential for whipping tahini into silk)
- 1 tbsp Pomegranate molasses(Deep, tangy sweetness)
- 0.25 whole Red onion(Finely diced)
- 0.5 cup Fresh mint leaves(Roughly chopped)
- 0.5 cup Fresh cilantro(Roughly chopped)
- 0.33 cup Fresh pomegranate arils(For brilliant jewel-toned crunch)
- 1 tsp Flaky sea salt(Plus extra to finish)
Instructions
- 1
In a medium bowl, combine 1.5 lbs Large wild shrimp (peeled & deveined, tail-on), 1.5 tbsp Ground sumac, 3 grated 5 Garlic cloves, 2 tbsp Extra virgin olive oil, 1 tsp Urfa biber or Aleppo pepper flakes, and 0.5 tsp Flaky sea salt. Toss gently to coat every shrimp completely and set aside at room temperature to absorb those wild spices while you build the sauces.
10 min
Tip: Don't let acidic marinades sit on shrimp for more than 20-30 minutes total, or the texture will turn soft.
- 2
In a food processor, pulse 0.5 cup Raw shelled pistachios until coarsely ground. Add 0.5 cup Raw sesame tahini paste, 2 crushed 5 Garlic cloves, 0.25 cup Fresh lemon juice, and 0.5 tsp Flaky sea salt. Blend until thick and paste-like. With the processor running, slowly drizzle in 0.33 cup Ice water until the mixture transforms into a brilliant, pale green, velvet-smooth cream. Adjust salt if needed.
10 min
Tip: Ice water is the secret weapon for silkiness! If the tahini seizes at first, keep blending and adding a splash more ice water.
- 3
Preheat your open-fire grill or charcoal grill to high, intense heat. Thread marinated shrimp onto metal skewers. Brush cut sides of 2 whole Ripe peaches or nectarines with 1 tbsp Extra virgin olive oil.
5 min
Tip: If using wooden skewers, soak them in water beforehand so they don't catch fire over the open embers.
- 4
Place peach halves cut-side down directly over the coals for 3-4 minutes until deeply caramelized and blistered. At the same time, lay shrimp skewers across the grate. Grill shrimp for 2 minutes per side until charred on the outside and barely opaque in the center. Remove everything from the heat immediately.
5 min
Tip: High heat and rapid cooking keep the shrimp succulent rather than rubbery. That open-fire smoke is magic here.
- 5
Dice charred peaches into bite-sized pieces and toss in a small bowl with 0.25 whole Red onion, 1 tbsp Pomegranate molasses, remaining 0.08 cup Fresh lemon juice, half of 0.5 cup Fresh mint leaves, and half of 0.5 cup Fresh cilantro.
5 min
Tip: Taste the relish—it should strike a gorgeous balance between sweet fruit, fire-char, tart juice, and herb brightness.
- 6
Spoon lush pistachio tahini onto a wide shallow platter, using the back of a spoon to create deep swirls. Arrange fire-grilled shrimp skewers across the tahini, spoon blistered peach relish over the top, then shower generously with remaining 0.5 cup Fresh mint leaves, 0.5 cup Fresh cilantro, 0.33 cup Fresh pomegranate arils, and a final drizzle of 1 tbsp Extra virgin olive oil.
5 min
Tip: Serve immediately while the shrimp are still hot from the coals and the tahini is cool and luscious.
Chef's Notes
Mezze spreads are all about contrast: hot off the grill paired with cool, velvety bases; sweet blistered fruit against sharp lemon and garlic; and endless showers of leafy green herbs. This dish brings back memories of late August evenings sitting by open hearths, where simple sweet shrimp absorb the rich aroma of hardwood smoke in just minutes.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.