Restaurant Recipes
Remington's Prickly Pear BBQ-Glazed Shrimp
with Roasted Corn and Black Bean Relish
Ingredients
Shrimp
- 12 large shrimp, peeled and deveined
- 3 tablespoons olive oil (for sautéing)
- 1 cup roasted corn kernels
- 1 cup cooked black beans
Glaze
- 1/2 cup granulated sugar
- 1/2 cup red wine vinegar
- 1/2 teaspoon lemon juice
- 2 cups chicken broth or stock
- 1/2 cup prickly pear syrup or jelly
- 1 tablespoon Southwestern seasoning
- 1 tablespoon cornstarch mixed with water
- Salt and pepper, to taste
Instructions
Shrimp
- Season shrimp with salt and pepper. Sauté over medium heat. Remove from pan.
- Sauté corn and beans for several minutes
- Add shrimp and glaze*; toss.
- Finish heating shrimp (don't overcook).
Glaze
- Simmer sugar, vinegar and lemon juice over medium heat until caramelized.
- Add remaining ingredients and bring to boil. Thicken with cornstarch and cool.
Attribution
Remington's Restaurant & Lounge - Scottsdale, Arizona