Grilled Shrimp With Tomato Jam (Moroccan) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Easy and Delicious! Spicy tomato jam is a popular Moroccan condiment that is wonderful with grilled shrimp. I like my jam with some texture, so I skip the puree part. Serve with couscous. Lemon-herb couscous or apricot couscous are great choices. This dish pairs perfectly with a full, aromatic white, such as a Viognier or Gewurztraminer. Also goes well with, Lageder Pinot Bianco, 2002 - a Northern Italian white wine. Jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly. Ingredients:
1 tablespoon butter |
2 tablespoons finely grated fresh ginger |
2 garlic cloves, minced |
1/4 cup cider vinegar |
1/4 cup dry fino sherry wine (optional) |
1 cinnamon stick |
1 (35 ounce) can peeled tomatoes, drained, seeded and coarsely chopped |
1/4 cup light brown sugar |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1/8 teaspoon ground cloves |
1/4 cup honey |
salt & freshly ground black pepper |
1 lb medium shrimp, shelled and deveined |
Directions:
1. Melt butter in a saucepan over moderately high head. Add ginger and garlic and stir until fragrant. Add vinegar, optional sherry and cinnamon stick and stir until it resembles a glaze (one minute or so). Stir in tomatoes, sugar, cumin, cayenne and cloves. Reduce to low and simmer about 1 hour, until liquid has evaporated. Discard the cinnamon.
2. Stir in honey, salt and black pepper. Use a food processor or blender and puree, if you you like. Let cool.
3. Light a grill or preheat the broiler.
4. Cover shrimp with 1/3 - 1/2 of the COOLED tomato jam and marinate for 30 minutes at room temperature. Set the remaining jam aside.
5. Grill shrimp for about 2 minutes per side. They should be lightly charred on the outside and opaque throughout.
6. Spoon extra jam over shrimp to taste.
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