Shrimp with Grapes and Mushrooms

April 9, 2024

bowl of shrimp with grapes and mushrooms

Make your easy shrimp dinner look fancy with minimal effort. Shrimp with Grapes and Mushrooms looks like a weekend meal. However, with a little prepping ahead you can have this on the table during the week.

Here are the do-ahead items. Clean shrimp and leave on tail shell. Cut thick bacon in small dice. Pull leaves off fresh thyme. Dry rinsed red grapes and cut halves. Prep the mushrooms. That’s it.

ingredients for shrimp with grapes and mushrooms

A base starch ( like Herbed Creamy Potatoes ) may be made ahead and reheated while this quick and easy dinner cooks.

Choose any type of mushrooms you like. There are so many to admire. Lucky me found an “exotic mix” thanks to my local Costco . Strong flavored mushrooms like shiitake and cremini pair well with mild and delicate seafood dishes.

closeup of shrimp with grapes and mushrooms

As much as you would love to save this meal for company, I urge you to treat yourself!

Shrimp with Grapes and Mushrooms

recipe by Michele Humlan, The Good Eats Company

makes four servings

ingredients 

one large shallot, minced
two thick slices of smoked bacon, diced
kosher salt
finely ground white pepper
1 tablespoon fresh thyme leaves
2 cups red grapes, cut halves
12 ounces mixed mushrooms, pulled or cut into strands or slices
1 pound jumbo shrimp, tail shells on
fine sea salt
3 tablespoons unsalted butter, softened to room temperature
optional garnish : additional thyme leaves

directions

  1. Stir together bacon and shallot with pinches of kosher salt and white pepper in heavy large saute pan, high heat.
  2. When mixture begins to sizzle, reduce heat and stir frequently until shallot is tender, avoiding browning.
  3. Bacon will render its fat, but not get brown or crisp.
  4. Add thyme leaves and stir 30 seconds more.
  5. Red grapes go to the pan next, with very gentle stirring, about 3 minutes.
  6. Scatter mushrooms atop grapes, place lid on pan, and maintain gentle simmer  for about one minute.
  7. Remove lid and increase heat slightly, allowing mushrooms to soften and release their juices.
  8. This may be quick depending on mushrooms, but don’t overcook : you want them to retain their shape.
  9. Place shrimp evenly on top of mushrooms, lightly sprinkle sea salt and scatter bits of butter.
  10. Cover again, flipping shrimp after 30-60 seconds, then leave lid off for final gentle simmer until shrimp is pink and just firm .
  11. Serve immediately, and with base of your choice, like polenta, potatoes or rice.
  12. Garnish with more thyme if desired.

 

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