Sangria Glazed Shrimp
Provided by: Taste Editors
Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.
- 2/3 bottle full-bodied red wine (Burgundy or zinfandel)
- 1/4 cup apple juice
- 1/4 cup orange juice
- 1/4 cup dry sherry
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 1/2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- 1/2 cup diced red onion
- 1 red bell pepper, diced
- 1 Granny Smith apple, cored and diced (no peel)
- 1 tablespoon canola oil
- 1 pound shrimp, peeled (leave tail on) and de-veined
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- Mint sprigs, for garnish
- Cooked rice, for serving (optional)
- 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.