Glaze
- 2/3 full-bodied red wine (Burgundy or zinfandel)
- 11/2 tsp cornstarch
- 2 tbsp honey
- 2 tbsp dark brown sugar
- 1/4 cup dry sherry
- 1/4 cup orange juice
- 1/4 cup apple juice
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.
Shrimp
- 1/2 cup diced red onion
- cooked rice, for serving (optional)
- mint sprigs, for garnish
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 lb shrimp, peeled (leave tail on) and de-veined
- 1 tbsp canola oil
- 1 Granny Smith apple, cored and diced (no peel)
- 1 red bell pepper, diced
- 1 tbsp unsalted butter
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.
Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.
