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Sangria Glazed Prawns
Recipe By :Guy's Big Bite via TV Food Network via JungleBoy @ PZ's Food BB
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For the Glaze:
3/4 cup red wine
1/4 cup apple juice
1/4 cup orange juice
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cornstarch
3 tablespoons cold water
For the Prawns:
1 tablespoon butter
1 tablespoon canola oil
1/2 cup diced red onion
1 medium red bell pepper -- diced
1 medium apple -- cored, diced
1 pound jumbo bay shrimp -- cleaned and deveined; 21 - 25 count
1 tablespoon minced garlic
1 teaspoon paprika
1 Sprig fresh mint -- for garnish
For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.
For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze.
Garnish with fresh mint.
Description:
"Guy knows that the best thing about sangria is the succulent fruit in the bottom of the glass... so why not apply the "sangria treatment" to juicy shrimp? Guy's sangria-glazed shrimp will have you toasting to his festive ingenuity!"
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - December 7, 2008"
T(Cook/Bake Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Sangria Glazed Prawns
Recipe By :Guy's Big Bite via TV Food Network via JungleBoy @ PZ's Food BB
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Glaze:
3/4 cup red wine
1/4 cup apple juice
1/4 cup orange juice
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cornstarch
3 tablespoons cold water
For the Prawns:
1 tablespoon butter
1 tablespoon canola oil
1/2 cup diced red onion
1 medium red bell pepper -- diced
1 medium apple -- cored, diced
1 pound jumbo bay shrimp -- cleaned and deveined; 21 - 25 count
1 tablespoon minced garlic
1 teaspoon paprika
1 Sprig fresh mint -- for garnish
For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.
For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze.
Garnish with fresh mint.
Description:
"Guy knows that the best thing about sangria is the succulent fruit in the bottom of the glass... so why not apply the "sangria treatment" to juicy shrimp? Guy's sangria-glazed shrimp will have you toasting to his festive ingenuity!"
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - December 7, 2008"
T(Cook/Bake Time):
"0:30"
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