Tuesday, January 25, 2011

Recipe Of The Day: Spicy Sangria Shrimp

We got a recent request for a Shrimp recipe we had done at the top of last year, by a follower of the site who said they couldn't believe we were able to infuse the great flavors of both Sangria and Shrimp and have them come off lovely.

Well just so that we are clear, this recipe was a complete adaptation of something we had caught on a show, that we mixed with something we had tried at a restaurant in Huntington Beach, CA. The idea came after having numerous libations and copious amounts of Shrimp and then saying why not add a decent amount of spice and put these two flavors together.

Here is what we were able to pull off after a few tries at correcting our spice and alcohol levels.  Each and every-time we make this dish, it gets devoured before it has any sort of chance to cool down so we know we have done something right.

The greatest thing about this recipe is that all of the flavors go together wonderfully and nothing overpowers the fresh taste of the Shrimp.

¾ cup red wine
¼ cup apple juice
¼ cup orange juice
¼ cup sherry
2 TBS brown sugar
2 TBS honey
1 TBS cornstarch
2 TBS Hot Sauce (Preferably: Tabasco Original Red)
3 TBS cold water

For the Shrimp:
1 TBS butter
1 TBS canola oil
½ cup diced red onion
1 red bell pepper, diced
1 apple, cored, diced
1 lb shrimp (21 to 25 count), cleaned and deveined
1 TBS minced garlic
1 tsp paprika
Sprigs fresh mint

For the glaze
In a small sauce pot add all of the ingredients except for the cornstarch and water.
On medium-low heat, simmer and reduce the mixture by 1/3. 
In another small sauce bowl, whisk together the cornstarch and water to make a Slurry.
Whisk the Slurry into the hot mixture and stir to incorporate it thoroughly.
Turn heat to low and simmer until this mixture is reduced in half.

For the shrimp
In medium saute pan add butter and oil and melt over medium heat.
When your butter has melted add the onions and peppers.
Cook the onions and peppers until translucent,be careful that you do not caramelize them.
Add the apples and shrimp and cook until the shrimp turn light pink.
Remove from the heat, toss with the paprika and the glaze.
Garnish with fresh mint and Enjoy!

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