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Sangria Glazed Shrimp

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Sangria Glazed Shrimp

Sangria Glazed Shrimp
Ben Fink
Provided by:
total prep
Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.



  • For the glaze, in a small saucepan, combine all the ingredients except the cornstarch. Simmer over medium- high heat and reduce to about 1 cup of rich red, syrupy liquid, about 20 minutes.
  • In a small bowl, whisk the cornstarch and 1½ tablespoons water. Whisk the cornstarch mixture into the hot wine mixture. Turn the heat to low and simmer until thickened, about 5 minutes or until it coats the back of a spoon. Keep warm.
  • For the shrimp, in a medium skillet over medium heat, melt the butter. Add the onion, pepper, and apple and cook until tender but not browned, about 3 minutes. Remove from the pan and keep warm.
  • Heat the canola oil in the same pan. Season the shrimp with the paprika. Add the garlic and shrimp to the pan and cook until the shrimp turn pink, about 2 minutes per side. Cook in batches as needed so that the pan isn’t crowded and the shrimp get good color.
  • To serve, pour the sauce onto a rimmed platter and arrange the shrimp over the sauce. Scatter the apple mixture on top. Garnish with mint. Serve with rice, if desired.