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Grilled Shrimp with Tomato Jam Moroccan
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.
complex14 ingredients15 preparation steps
Ingredients
- butter
- fresh ginger
- garlic cloves
- cider vinegar
- sherry wine
- cinnamon stick
- tomatoes
- light brown sugar
- ground cumin
- cayenne pepper
- ground cloves
- honey
- salt & freshly ground black pepper
- medium shrimp
Preparation
- 1melt butter in a saucepan over moderately high head
- 2add ginger and garlic and stir until fragrant
- 3add vinegar , optional sherry and cinnamon stick and stir until it resembles a glaze
- 4stir in tomatoes , sugar , cumin , cayenne and cloves
- 5reduce to low and simmer about 1 hour , until liquid has evaporated
- 6discard the cinnamon
- 7stir in honey , salt and black pepper
- 8use a food processor or blender and puree , if you you like
- 9let cool
- 10light a grill or preheat the broiler
- 11cover shrimp with 1 / 3 - 1 / 2 of the cooled tomato jam and marinate for 30 minutes at room temperature
- 12set the remaining jam aside
- 13grill shrimp for about 2 minutes per side
- 14they should be lightly charred on the outside and opaque throughout
- 15spoon extra jam over shrimp to taste