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BBQ Shrimp with Peach Chutney

By Chef John Ash

This may seem like a complicated recipe but it’s really not and brings together two favorite accompaniments for the summer barbecue: Peach chutney and coffee barbecue sauce. Make both of these a day or two ahead and store refrigerated. Keep the leftovers on hand to use with grilled chicken or pork. A glass of chilled Sonoma-Cutrer Les Pierres Chardonnay paired with this dish would be the perfect way to celebrate the summer holidays.

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    Serves 4

    Total Time 30 minutes

    Prep Time 15 minutes

    Difficulty Level Medium


    12 large shrimp (at least 16 -20 or larger) (Shrimp)

    2 tbsp olive oil (Shrimp)

    Salt and pepper to taste (Shrimp)

    4 metal skewers (Shrimp)

    1/2 c cider vinegar (Chutney)

    1/2 c dry white wine (Chutney)

    1/2 c loosely packed brown sugar (Chutney)

    1/2 c sweet red pepper, seeded, diced 1/4 inch (Chutney)

    1/2 white onion, peeled and diced (Chutney)

    1/2 tsp red pepper flakes, or to taste (Chutney)

    1/3 c golden raisins (Chutney)

    1 tbsp finely chopped garlic (Chutney)

    2 tbsp finely chopped ginger (Chutney)

    1/2 tsp salt (Chutney)

    2 lbs firm ripe peaches, blanched to remove the skin, pitted and cut into 1/2-inch dice (Chutney)

    1/2 medium Spanish onion, minced (BBQ Sauce)

    1/2 tbsp unsalted butter (BBQ Sauce)

    1/4 chipotle pepper minced (BBQ Sauce)

    1/4 c sugar (BBQ Sauce)

    1/2 c sherry vinegar (BBQ Sauce)

    1/2 c strong brewed coffee (BBQ Sauce)

    1 c ketchup (BBQ Sauce)

    1 tbsp Dijon mustard (BBQ Sauce)

    Water as needed (BBQ Sauce)


    1. For the chutney: o prepare the chutney, season the pineapple with salt and pepper and grill each slice evenly on both sides. Cool, dice, and reserve. In a medium sauté pan, cook onions in olive oil over medium-low heat for 5 minutes or until they are soft and transparent.

    2. For the chutney: Add the sugar and the vinegar and simmer until the mixture has the consistency of syrup. Add the pineapple, cardamom, and cumin, and cook for 5 minutes. Remove the chutney from the heat and add the red peppers and the cilantro.

    3. For the BBQ sauce: o prepare the barbecue sauce, sauté the onions in butter in a medium saucepan, until they are brown. Add chipotle pepper, vinegar, and sugar. Cook until thick and add the coffee. Boil until reduced by half. Add ketchup and mustard and simmer for 15 minutes. If the sauce is too thick, add water

    4. For the shrimp: Heat the grill and warm the barbecue sauce. Brush the shrimp with olive oil and season with salt and pepper and place three on each of the metal skewers. Grill shrimp on both sides until they are opaque. On a hot grill, this should take about 1 minute on each side.

    5. To serve: Remove the shrimp from the skewers. Place a heaping tablespoon or so of the chutney in the center of each plate. Arrange three shrimp around and drizzle barbecue sauce over them. Serve immediately.

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