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Sangria Glazed Prawns
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 45 minutes
Source: Guy Fieri
| 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 | red bell pepper, diced |
| 1 | apple, cored, diced |
| 1 pound | shrimp, (21 to 25 count), cleaned and deveined |
| 1 tablespoon | minced garlic |
| 1 teaspoon | paprika |
| Sprigs | fresh mint |
| 2 cups | rice |
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, garlic and prawns, and cook until prawns turn pink. Toss with paprika and glaze.
Serve over rice.
Garnish with fresh mint.
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