Sangria Glazed Prawns
Serves 4
Recipe By: Guy Fieri
1 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 tablespoons cornstarch
3 tablespoons cold water
For the Prawns:
1 tablespoons butter
1 tablespoons canola oil
1/2 cup diced red onion
1 red bell pepper -- diced
1 apple -- cored, diced
1 pounds shrimp (21 to 25 count) -- cleaned and deveined
1 tablespoons minced garlic
1 teaspoons paprika
sprig fresh mint
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.
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