Drunken grapes with wine-poached shrimp is a sophisticated dish that marries the sweetness of wine-soaked grapes with the tender, succulent flavor of shrimp poached in a rich, aromatic wine reduction. The grapes, infused with the wine’s subtle acidity and fruitiness, provide a sweetness that perfectly balances the savory, buttery shrimp. The wine reduction, often enhanced with garlic, shallots, and fresh herbs, creates a silky sauce that ties the dish together beautifully. Served as an elegant appetizer or a light entrée, this dish is a true celebration of flavors, combining the freshness of the sea with the indulgent depth of wine.
Ingredients
- 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 tbsp Herbs De Provence ((or mixture of dried basil, thyme, lavender, savory, fennel, etc) )
- **Optional - Fresh parsley, fennel fronds or dill chopped fine
Instructions
- 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.
- Pour the rest of the wine (at least 1-2 cups) into a deep saucepan or skillet, add the herbs and the water.
- 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.
- Peel the shrimp and assemble by putting one grape inside the curl of each shrimp and attach with an appetizer pick or skewer.
- Arrange on a bed of finely chopped fresh parsley, fennel fronds or dill. Serve chilled or room temp.
