Fall Shrimp

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Before you even read about this fantastic double presentation shrimp recipe, I’ve got to say I had such a marvelous time making pumpkin roll dessert with Meryll Rose yesterday on Talk of the Town.(Click to View) With breaking news, we didn’t know how much time we had to cook – but it all worked out and we even squeezed in a recipe for puppy treats made with left over pumpkin. (Still dubious about calling them “Barking Good” on TV.)  The real news is that you can’t go wrong with Pumpkin Roll with Cream Cheese Filling as a perfect, and perfectly easy, go-to fall dessert.

We all know that some of the things we love to eat really are seasonal – clearly tomatoes are best in the summer. Somehow, it’s easy to think of other ingredients as seasonal because there seems to be a time of year when we serve them more often. One of those ingredients for me is shrimp. It feels like a summer warm weather dish. There is no sensible explanation for that – here in Nashville we certainly aren’t pulling shrimp out of the Cumberland River. It’s more likely – at least in my house – that they are pulled out of the Costco bag in the freezer. 

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Last weekend we decided to celebrate the beautiful fall color with a favorite fall shrimp dinner – Brandied Shrimp with Apples and Pears. It was amazing! This is a recipe that, with a few minutes of prep, can be whipped up in about 15 minutes. The glaze is apple juice, brandy (we actually had apple brandy for another recipe but not required), red wine, sugar, honey, and cornstarch. Heat it up and let it sit while the rest of dinner gets underway. The shrimp is sautéed with a chopped apple and a pear, but it begins with a red pepper for beautiful color, and red onion. This recipe is perfect on a cool fall evening served with rice and a salad of choice, but somehow through adventurous eating, my son discovered that he also loves this as a lettuce wrap. Cashews and green onions rounded out that presentation and it was also spectacular. In fact, the choice is difficult - I suggest you make extra and have leftovers to try this recipe both ways. Not only does this recipe provide fabulous fall flavors, and two different presentations, but everyone loves shrimp – it’s meant to be a year-long indulgence. Make this one soon and enjoy!

Brandy Glazed Shrimp with Apples and Pears

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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

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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


For serving – rice or lettuce leaves – cashews and sliced green onions make a great garnish


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!

© Deer One Publishing 2019