Shrimp and Grape Salad

Shrimp and Grape Salad Recipe with White Wine Vinegar Dressing

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shrimp and Grape Salad is a refreshing and flavorful dish that combines the sweetness of grapes with the savory taste of shrimp. This salad is perfect for a light lunch or dinner and is sure to impress your guests with its unique combination of ingredients.

History

The origins of Shrimp and Grape Salad are not entirely clear, but it is believed to have originated in the Mediterranean region where seafood and fresh produce are abundant. This salad has since become popular in many countries around the world for its delicious taste and health benefits.

Ingredients

1 tbsp extra virgin olive oil
1 lb (454 g) medium shrimp, peeled with veins removed
0.5 tsp garlic granules
sea salt to taste
0.75 cup minced celery
0.25 cup minced fresh chives
1 cup halved green seedless grapes
1 tbsp white wine vinegar
1 tbsp high heat sunflower or safflower oil (or any light-flavored, expeller-pressed oil)
1 tbsp mayonnaise
1 tsp agave nectar
freshly ground pepper to taste

How to prepare

Heat olive oil in a skillet over medium heat.
Add shrimp, garlic powder, and salt.
Sauté until shrimp are just pink and cooked through.
Transfer shrimp and pan juices to a bowl.
Refrigerate until cooled.
Add celery, chives, and grapes to shrimp.
In a small bowl, whisk together the vinegar, oil, mayonnaise, agave nectar, and salt to taste.
Toss the mixture into the shrimp.
Before serving, grind fresh black peppercorns over the top.

Variations

Add diced avocado or mango for an extra burst of flavor.
Substitute the grapes with cherry tomatoes for a different twist.
Use lemon juice instead of white wine vinegar for a tangier taste.

Cooking Tips & Tricks

Be sure to cook the shrimp just until they are pink and cooked through to avoid overcooking and making them tough.

- Refrigerating the shrimp before adding the other ingredients helps to cool them down and prevent the salad from becoming too warm.

- Freshly ground black pepper adds a nice touch of flavor to the salad, so be sure to grind it over the top just before serving.

Serving Suggestions

Serve Shrimp and Grape Salad on a bed of mixed greens or with a side of crusty bread for a complete meal.

Cooking Techniques

Sautéing the shrimp in olive oil helps to bring out their natural flavors and ensures they are cooked through evenly.

Ingredient Substitutions

You can use any type of vinegar in place of white wine vinegar, and honey can be used instead of agave nectar.

Make Ahead Tips

You can prepare the shrimp and refrigerate them ahead of time, then add the remaining ingredients just before serving.

Presentation Ideas

Serve Shrimp and Grape Salad in individual bowls or on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a light beer. It also goes well with a side of grilled vegetables or a simple pasta dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Shrimp and Grape Salad contains approximately 250 calories.

Carbohydrates

Each serving of Shrimp and Grape Salad contains approximately 15 grams of carbohydrates.

Fats

Each serving of Shrimp and Grape Salad contains approximately 10 grams of fats.

Proteins

Each serving of Shrimp and Grape Salad contains approximately 20 grams of proteins.

Vitamins and minerals

Shrimp is a good source of vitamin B12, vitamin D, and selenium, while grapes are rich in vitamin C and vitamin K. This salad also provides a good amount of potassium and iron.

Alergens

This recipe contains shellfish (shrimp) and mayonnaise, which are common allergens. Be sure to check for any allergies before serving this dish.

Summary

Shrimp and Grape Salad is a nutritious dish that is high in protein and vitamins. It is a great option for a light and healthy meal.

Summary

Shrimp and Grape Salad is a delicious and nutritious dish that is perfect for a light meal or appetizer. With its unique combination of flavors and textures, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Shrimp and Grape Salad. It was many years ago, when I was just a young girl visiting my Aunt Margaret in the beautiful countryside of France. Aunt Margaret was an amazing cook, and she loved to experiment with different flavors and ingredients. One day, as we were preparing dinner together in her cozy kitchen, she pulled out a well-worn recipe card and told me that she was going to teach me how to make one of her favorite dishes.

As she laid out the ingredients on the counter, I was intrigued by the combination of shrimp and grapes. It was a pairing that I had never seen before, but Aunt Margaret assured me that the flavors would complement each other perfectly. She explained to me that the sweet and juicy grapes would add a burst of freshness to the succulent shrimp, creating a dish that was both light and satisfying.

Together, we cooked the shrimp until they were perfectly tender and pink, then we tossed them with a simple dressing made from olive oil, lemon juice, and a touch of honey. We gently folded in the halved grapes, along with some fresh herbs and a sprinkle of toasted almonds for crunch. The salad came together beautifully, with the vibrant colors of the shrimp and grapes shining through.

As we sat down to eat, I took my first bite of the salad and was instantly transported to a world of flavor. The sweetness of the grapes paired perfectly with the savory shrimp, while the crisp almonds added a delightful contrast in texture. I could see why Aunt Margaret loved this dish so much – it was a perfect balance of flavors and textures that left me wanting more.

After that day, I made sure to write down the recipe for Shrimp and Grape Salad in my own recipe book. Over the years, I have made this dish many times, each time adding my own personal touch to it. I have shared it with friends and family, who have all raved about its unique and delicious flavor.

One summer, while visiting a seaside town in Italy, I had the opportunity to learn a new twist on the recipe from a local chef. He showed me how to grill the shrimp to give them a smoky flavor, then toss them with juicy grapes and a tangy balsamic vinaigrette. The addition of grilled shrimp added a whole new dimension to the salad, elevating it to a new level of deliciousness.

As I continued to travel and learn from different chefs and home cooks, I discovered that there are countless variations of the Shrimp and Grape Salad recipe. Some included fresh herbs like basil and mint, while others added in creamy avocado or tangy feta cheese. Each version had its own unique twist, but they all shared the same foundation of succulent shrimp and sweet grapes.

Through my travels and culinary adventures, I have come to appreciate the beauty of this simple yet versatile recipe. It has become a staple in my repertoire, a dish that I turn to time and time again when I want to impress guests or simply enjoy a delicious meal. The memories of learning to make Shrimp and Grape Salad with Aunt Margaret will always hold a special place in my heart, and I am grateful for the culinary journey that this dish has taken me on.