Spicy Seafood and Grapes 4.000

Julia Ewan - The Washington Post

Dinner in Minutes Dec 17, 2008

Strangely enough, the sweetness and texture of warm grapes and properly sauteed shrimp are darn close. That's just one of the ways this odd-sounding combination works in this dish, which is also darn close to a stir-fry.

The level of spiciness is not so great as to disturb young palates; it's better to use a little of the chili sauce for flavor than omit it entirely.

Serve with vegetable pot stickers or steamed brown rice.

Servings: 4
  • 1 tablespoon cornstarch
  • 3/4 cup nonfat low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 to 2 teaspoons Asian- or Indian-style red chili sauce
  • 1 2-inch piece peeled ginger root
  • 2 to 3 medium cloves garlic
  • 4 ounces broccoli crowns
  • 2 to 3 scallions
  • Leaves from 3 to 4 sprigs cilantro
  • 10 ounces seedless green grapes
  • 1 pound shelled and deveined (any size, uncooked) shrimp, preferably wild Gulf shrimp (may substitute 1 pound scallops, patted dry)


Combine the cornstarch, 1/4 cup of the broth, soy sauce, vinegar, sugar and chili sauce to taste in a small bowl. Stir until the cornstarch has dissolved.

Keep these ingredients in separate piles as you prep them: Mince the ginger, chop the garlic and cut the broccoli into florets to yield 2 cups (discarding the stems or saving for another use). Trim off the root ends of the scallions, then cut the white and light-green parts crosswise into thin slices (3/4 cup). Coarsely chop the cilantro leaves (about 2 tablespoons). Stem and wash the grapes (about 1 1/2 cups).

Spray a large nonstick skillet with nonstick cooking oil spray. Heat over medium-high heat, then add the shrimp, ginger and garlic. Cook, stirring, for 4 to 6 minutes, until the shrimp is just cooked through. Transfer just the shrimp to a plate and cover loosely to keep warm.

Add the broccoli and the remaining 1/2 cup broth to the skillet and cook, stirring, for about 3 minutes, until just tender. The broccoli should be bright green.

Add the grapes, scallions and cornstarch mixture; bring just to a boil, stirring, and cook for 1 to 2 minutes or until slightly thickened. Return the cooked shrimp to the skillet; stir to combine and heat through. Remove from the heat; divide among individual plates and sprinkle with the cilantro just before serving.

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Recipe Source

Adapted from "Quick & Healthy Recipes and Ideas, 3rd Edition," by Brenda J. Ponichtera (Small Steps Press, 2008).

Tested by Bonnie S. Benwick.

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