I did promise you more shrimp.
This is a great recipe for this time of year, if, like me, you are looking for fast and easy and if you are also excited about the return of grapes to the supermarket shelves. Ok, ok, the grapes never leave, let me correct myself: the return of domestic, and in some cases even regional, grapes to the supermarket shelves. I just don’t care for fruit from many miles away–and preferably no produce from far away. I make exceptions for some exotic, hard-to-find aromatics, like galangal.
Anyway, my kids, like all kids, love grapes and are pretty much willing to to try anything I make with them. This dish also appeals to the part of me that adores fruit in savory preparations. It would probably also be great with chicken. I found the beginning of the recipe in Susan Volland’s Green Black Red: Recipes for Cooking and Enjoying California Grapes.
Some of you may be wondering how it is going to with Sammy home alone with me all day, i.e., without Alex. It has been awesome, and you can stay tuned for a series of posts (that may last all year) on our baking projects. I admit it–baking is so much easier with 1 kid as opposed to 2. So far we have tackled a tasty brownie recipe that she chose, a kind of dud recipe for Anzac cookies that I chose, and today we tackled a quadruple chocolate cookie recipe that she chose, so stay tuned for some of the recipes and stories of our exploits in the kitchen! Needless to say, John’s co-workers and students are eating well! I’ll only be sharing the recipes that turn out well.
- 1 lb medium shrimp, peeled and de-veined with tails left on
- salt and pepper to taste
- 1 T olive oil
- heaping 1 cup seedless red grapes, sliced in half
- 1 T lemon zest
- 1 T lime zest
- 1 jalapeno pepper, minced, optional (we left out)
- 1 T minced ginger (I did not have)
- 1 T minced garlic
- 3 T dark rum
- 2 T brown sugar (to taste)
- 1 T fresh lemon juice
- 2 T fresh lime juice
- Sprinkle salt and pepper on the shrimp.
- Heat the olive oil in a nonstick pan. When it is hot, add the garlic and ginger. Let cook 1-2 minutes, until fragrant and golden but not burning. Add the grapes, lemon and lime zests, jalapeno pepper if using and the grapes. Toss. Carefully add the rum, standing back from any possible flame. Bring to a simmer and simmer for 1 minute.
- Stir in the brown sugar and lemon and lime juices. When the sauce is simmering again, add the shrimp and cook, tossing occasionally, until just cooked through and pink--but be careful to not overcook--2-3 minutes. Taste for sugar, salt and pepper. Serve over couscous or rice.
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