Guy Fieri Road Show | The Daily Dish

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Guy Fieri Road Show

No Comments | Written on June 30, 2011 at 5:00 am , by

If you are looking for a go-to cookbook this summer, look no further!  Guy Fieri recently debuted his new cookbook “Guy Fieri Food:  Cookin’ it, Livin’ it, Lovin’ it.”  It is not only a collection of big and bold recipes from the Food Network Star, it is also reflects back on his childhood and restaurant experiences before his shot to stardom only a few short years ago.

I recently had the pleasure of attending the Guy Fieri Road Show when the tour stopped through Chicago.  Needless to say, it was an absolute blast!  Check out this gallery of photos from the show and take a look at this behind the scenes video from the evening.

The night was fueled by a couple of signature Guy dishes and maybe a few margaritas.  Check out the “Pork, Knife and Spoon” blog for more stories from the evening and the recipe for “Pork En Fuego”.  It was hot, spicy and addictive!  Another recipe they “performed” on stage during the show is the “Sangria-Glazed Shrimp” from the book.  I was watching the show from the wings and the stage manager was nice enough to bring me a sample!

A few VIP audience members actually sat on stage during the show and they received samples of all their creations.  I was able to snag this photo quickly before it was gobbled up by hungry fans.  If you want to give it a try for yourself, the recipe is below!



2/3 bottle full-bodied red wine (Burgundy or Zinfandel; about 2 1/4 cups)

1/4 cup apple juice

1/4 cup orange juice

1/4 cup dry sherry

2 tablespoons dark brown sugar

2 tablespoons honey

1 1/2 teaspoons cornstarch


1 tablespoon unsalted butter

1/2 cup diced red onion

1 red bell pepper

1 Granny Smith apple, cored and diced (do not peel)

1 tablespoon canola oil

1 pound shrimp (21/25 count) peeled (leave tail on) and deveined

1 teaspoon paprika

1 tablespoon minced garlic

Mint springs, for garnish

Cooked rice, for serving (optional)

1.  For the glaze, in a small saucepan, combine all the ingredients except the cornstarch.  Simmer over medium-high heat and reduce to about 1 cup of rich red, syrupy liquid, about 20 minutes.

2.  In a small bowl, whisk the cornstarch and 1 1/2 teaspoons water.  Whisk the cornstarch mixture into the hot wine mixture.  Turn the heat to low and simmer until thickened, about 5 minutes or until it coats the back of a spoon.  Keep warm.

3.  For the shrimp, in a medium skillet over medium heat, melt the butter.  Add the onion, pepper, and apple and cook until tender but not browned, about 3 minutes.  Remove from the pan and keep warm.

4.  Heat the canola oil in the same pan.  Season the shrimp with the paprika.  Add the garlic and shrimp to the pan and cook until the shrimp turn pink, about 2 minutes per side.   Cook in batches as needed so that the pan isn’t crowded and the shrimp get good color.

5.  To serve, pour the sauce onto a rimmed platter and arrange the shrimp over the sauce.  Scatter the apple mixture on top.  Garnish with mint.  Serve with rice, if desired.

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