Lately I have been experimenting with Paleo recipes at home in my effort to eat cleaner. I have never tried to add grapes to seafood because it sounds like a not so good combination. I proved myself wrong with this recipe. The grapes took on a milder flavor after simmering in a flavorful shrimp broth. I also used Argentine red shrimp which I love, but feel free to use any type of shrimp you have access to. Let me know what you think, enjoy!
2 lbs large Argentine red shrimp deveined (reserve head, shells, tails)
4 Tbs Ghee or bacon fat
1/3 cup of minced shallots
2 cups green and red seedless grapes, halved
2 cups of grape tomatoes, halved
4 cups fresh zucchini noodles (about 2 pounds)
1 cup rich shrimp stock (recipe below)
1 tsp fresh marjoram leaves, chopped
1 Tbs fresh parsley leaves, chopped
1/2 tsp kosher salt
1 tsp fresh ground pepper
Melt half of the ghee in a large sauté pan over medium-high heat. When the ghee is hot, add 1/2 cup of the shallots, tomatoes, grapes, and marjoram and sauté for about 2 minutes. Turn the heat up to high and add the zucchini noodles and cook 1 more minute then add 1/2 cup of the stock and simmer for an additional 3 minutes. Mix in the black pepper, salt, and parsley (adjust seasoning to your taste) then remove from the heat and set aside. Melt the remaining ghee in a separate sauté pan, when its hot add the shrimp and remaining shallots. Once the shallots start to brown, add the rest of the stock and simmer 2 minutes. remove from the heat and divide the vegetable mixture into bowls and top with shrimp and broth. Garnish with parsley or marjoram and serve. Bon Appetit!
Rich Shrimp Stock:
Reserved shrimp heads, shells & tails
1 tablespoon vegetable or olive oil
3 1/2 quarts water
1 large onion, roughly chopped
1/2 cup roughly chopped celery
2 small carrots, peeled and roughly chopped
2 cloves garlic, smashed with the side of a knife
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.
In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until stock reduces a bit and is flavorful to your taste, 60-90 minutes.
Strain the stock through a fine-mesh sieve into a large heat proof bowl and allow to cool completely, then cover and refrigerate for up to 3 days.