Zoodles w/Shrimp & Grapes (The Paleo Edition)

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.




About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on September 25, 2017, in Seafood and tagged , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

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