Ingredients
Glaze
½ cup apple juice
¾ cup red wine
¼ cup brandy (Apple brandy is great – but not necessary!)
2 Tbsp brown sugar
2 Tbsp honey
1 Tbsp cornstarch
For Shrimp
1 Tbsp butter
1 Tbsp olive oil
1 red pepper, seeded and chopped
½ red onion, chopped (can use yellow or white onion)
1 garlic clove, minced
1½ lb shrimp, peeled and deveined (can buy frozen that way)
1 apple, chopped
1 pear, chopped
Paprika
For serving – rice or lettuce leaves – cashews and sliced green onions make a great garnish
Directions:
In a small sauce pan, combine ingredients for glaze, except cornstarch, and heat over moderate heat for about five minutes to reduce by nearly a third (just watch it – no need to measure).
Stir cornstarch into ¼ cup cold water to dissolve and add to the glaze.
Reduce heat and simmer until thick.
In a large skillet over medium high heat, melt butter and oil together.
Sauté onion, red pepper, and garlic, just to soften.
Stir in shrimp, chopped apple, and pear, and cook until shrimp turn pink.
Stir in glaze and sprinkle with a tsp of paprika (more if desired).
Serve over hot cooked rice – or as a lettuce wrap. Top with cashews and green onions if desired. Either way you will love it!