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REMINGTON'S PRICKLY PEAR BBQ-GLAZED SHRIMP
    WITH ROASTED CORN AND BLACK BEAN RELISH

Source: Remington's Restaurant & Lounge - Scottsdale, Arizona

12 large shrimp, peeled and deveined
3 T. olive oil (for sautéing)
1 C. roasted corn kernels
1 C. cooked black beans
1/2 C. sugar
1/2 C. red wine vinegar
1/2 tsp. lemon juice
2 C. chicken broth or stock
1/2 C. prickly pear syrup or jelly
1 T. Southwestern seasoning
1 T. cornstarch mixed with water
Salt and pepper, to taste

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.