Thursday, May 3, 2012

Drunken Grapes with Wine Poached Shrimp

Drunken Grapes with Wine Poached Shrimp

So many people loved my Drunken Grapes with Goat Cheese that I decided to get more grapes drunk and see what happened.  This time, I soaked the seedless yummies in a nice bright Smoking Loon Chardonnay.  

I'll admit some of the fun was popping a few of these while I decided what to do next.

With the rest of the white wine just sitting there staring at me, I was inspired to use it for poaching a few shrimps.  It was so easy, I'm almost embarrassed to put it into a recipe form, but I'm too food-nerdy to not do it.
 It probably doesn't come as a shock to find out that crisp Chardonnay, grapes, Herbs de Provence and large fresh lightly poached Shrimp are delicious together, right?

These are easily prepped ahead and chilled, making them perfect Spring, Summer and anytime party favorites.  Pour it, soak it, poach it and serve it, guys.  Party on with ya bad selves! :D

Recipe: Drunken Grapes with Wine Poached Shrimp-

1 bunch seedless grapes
1 bottle Chardonnay (or another light white wine)
1 Dozen large (21count,etc) Fresh frozen Tiger Shrimp in the shells
1 cup water
1 Tbls. Herbs De Provence (or mixture of dried basil, thyme, lavender, savory, fennel, etc)
**Optional - Fresh parsley, fennel fronds or dill chopped fine

1)  Put the picked grapes into a container and pour the wine to cover.  Let soak for at least 2 hours, or up to 3 days in the fridge.
2)  Pour the rest of the wine (at least 1-2 cups) into a deep saucepan or skillet, add the herbs and the water.

3) Bring to a boil, then immediately turn down the heat to a bare simmer, no rolling.  Add the shrimp and poach (below the boiling point) for about 3-5 minutes.  Drain the shrimp and chill.

4)  Peel the shrimp and assemble by putting one grape inside the curl of each shrimp and attach with an appetizer pick or skewer.

5)  Arrange on a bed of finely chopped fresh parsley, fennel fronds or dill.  Serve chilled or room temp.

Drunken Grapes with Wine Poached Shrimp by SHOWFOODCHEF~


Anonymous said...

Very interesting combination.

Douglas Wallace said...

Love your recipe!! I included in a feature article in my wellness blog on Tapas. The link is here ---->

Michelle said...

This is perfect for a party I'm going to this weekend. "Fancy but not fussy" and does not need to be served hot. THANKS for sharing!!

Quirky Momma said...

This is just brilliant! I am featuring you on our collection of lunchbox inspirational ideas (to be published next week). If you do not want us to feature you please let me know and we will remove your photo (we are using one) and the links.


Anonymous said...

I am so happy I came across this. I am hosting a "Food on a Stick" party this weekend and I think this will be a great addition. I also really enjoyed your humor in your writing. Thank you.