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Sangria Glazed Shrimp

Submitted by: Kristina_Vanni

Sangria Glazed Shrimp
2011-07-15 Main Dish
5 31

Try this unique shrimp dish topped with a fruity, wine glaze.

  • Servings: 4-6


⅔ bottle Burgundy or Zinfandel
¼ cup Apple Juice
¼ cup Orange Juice
¼ cup Dry Sherry
2 Tbsp Dark Brown Sugar
2 Tbsp Honey
1½ tsp Cornstarch
1½ tsp Water
1 Tbsp Unsalted Butter
½ cup Diced Red Onion
1 Red Bell Pepper
1 Unpeeled Granny Smith Apple, cored and diced
1 Tbsp Canola Oil
1 lb 21/25 Count Shrimp; Peeled, deveined with tails o
1 tsp Paprika
1 Tbsp Minced Garlic
Mint Springs, for garnish
Cooked Rice, for serving, optional


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 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. For the shrimp, in a medium skillet over medium heat, melt the butter. Add the onion, pepper and apple, then 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 a 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.

Helpful Tips:

Recipe from Guy Fieri Food.