Pixie Tangerine Glazed Grilled Shrimp
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - FAIRWAY MARKET OF 86TH STREET
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
$10.99$10.99/lb
Ojai Pixie Tangerines, 1 LB Bag
$5.99$0.37/oz
Goya Chipotle Peppers in Adobo Sauce, 7 oz
$2.49$0.36/oz
Domino Premium Pure Cane Light Brown Sugar 1 lb
$2.39$2.39/lb
Argo 100% Pure Corn Starch, 16 oz
$2.99$0.19/oz
La Baleine Coarse Sea Salt, 26.5 oz
$5.29$0.20/oz
McCormick Pure Ground Black Pepper, 3 oz
$6.39$2.13/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale!
$6.99 was $7.99$0.29 each
Spectrum Culinary Organic Olive Oil Non-Stick Cooking Spray, 5 oz
$13.99$2.80/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.