Pixie Tangerine Glazed Grilled Shrimp
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - The Fresh Grocer - Corporate
Pixie Tangerine Glazed Grilled Shrimp
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 Pound Raw Shrimp, peeled; deveined
8 Melissa’s Ojai Pixie Tangerines, juice only
1 Chipotle Pepper in Adobo Sauce, minced
1/4 cup Brown Sugar
1 tablespoon Corn Starch
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/2 cup Water
Non-Stick Cooking Spray
Directions
- Prepare a hot grill.
- Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill.
- Cook the shrimp until pink and opaque, about 2 minutes per side.
- In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar.
- Bring to a simmer, while stirring, to dissolve the sugar.
- Dissolve the corn starch in the water and stir into the saucepan mixture.
- Simmer until thickened, about 7 minutes.
- Remove the shrimp from the grill, brush them with the tangerine glaze and serve.
Makes about 4 servings.
Note: Refrigerate any extra glaze for another use.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Large, 31-40 shrimp per bag, 16 oz, 1 Pound
On Sale! Limit 4
$4.99 was $5.99$4.99/lb
Langers Tangerine Peach Juice Cocktail, 64 fl oz, 64 Fluid ounce
On Sale!
$3.45 was $4.95$0.05/fl oz
Goya Chipotle Peppers in Adobo Sauce, 7 oz, 7 Ounce
$2.49$0.36/oz
Domino Premium Pure Cane Dark Brown Sugar, 32 oz, 32 Ounce
$4.49$0.14/oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
Cento Coarse Sicilian Sea Salt, 17.6 oz, 17.6 Ounce
$2.49$0.14/oz
Badia Ground White Pepper, .5 oz, 0.5 Ounce
$1.59$3.18/oz
Dasani Purified Water, 16.9 fl oz, 24 count, 405.6 Fluid ounce
$6.99$0.02/fl oz
Bowl & Basket Specialty Ghee Non-Stick Cooking Spray, 5 fl oz, 5 Fluid ounce
$4.69$0.94/fl oz
Directions
- Prepare a hot grill.
- Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill.
- Cook the shrimp until pink and opaque, about 2 minutes per side.
- In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar.
- Bring to a simmer, while stirring, to dissolve the sugar.
- Dissolve the corn starch in the water and stir into the saucepan mixture.
- Simmer until thickened, about 7 minutes.
- Remove the shrimp from the grill, brush them with the tangerine glaze and serve.
Makes about 4 servings.
Note: Refrigerate any extra glaze for another use.