Ingredients Jump to Instructions ↓

  1. GLAZE :

  2. 2/3 bottle full-bodied red wine (Burgundy or zinfandel)

  3. 1/4 cup apple juice

  4. 1/4 cup orange juice

  5. 1/4 cup dry sherry

  6. 2 tablespoons dark brown sugar

  7. 2 tablespoons honey

  8. 1 1/2 teaspoons cornstarch

  9. SHRIMP :

  10. 1 tablespoon unsalted butter

  11. 1/2 cup diced red onion

  12. 1 red bell pepper , diced

  13. 1 Granny Smith apple, cored and diced (no peel)

  14. 1 tablespoon canola oil

  15. 1 pound shrimp, peeled (leave tail on) and de-veined

  16. 1 teaspoon paprika

  17. 1 tablespoon minced garlic

  18. Mint sprigs, for garnish

  19. Cooked rice , for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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 isnt crowded and the shrimp get good color.

  5. 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.


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