I love Moroccan food. The combination of sweet, savory & spicy flavors always suprises me - someone who was brought up on meat & potatoes.
Tonight I tried grilled shrimp with tomato jam and two different kinds of couscous.
Grilled Shrimp & Tomato Jam Recipe
1 T unsalted butter
2 T grated fresh ginger
2 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup dry fino Sherry
one cinnamon stick
35 oz (large can or 3 smaller cans) peeled tomatoes - drained & coarsley chopped
1/4 cup light brown sugar
1 t ground cumin
1/4 t cayenne pepper
1/8 t ground cloves
fresh ground black pepper
1 lbs medium-large shrimo, shelled & deveiened
-Melt butter in saucepan, add ginger and garlic; cook over med-high heat
stir until fragrant. Add vinegar & cinnamon. Cook about one min. until reduced.
Stir in tomatoes, sherry, brown sugar, cumin, cayenne, cloves. Reduce heat to med-low - cook until liquid evaporates; stirring occasionally about one hour.
-Season w/salt & pepper. Optional: puree until smooth in blender or food processor (I personally prefer more texture in the jam, so I don't blend it).
-Preheat gas grill or broiler
-Coat shrimp with 1/3-1/2 of tomato jam and marinate at room temp for 35-40 minutes. Pour remaining jam into serving bowl
-Grill shrimp until lightly charred on outside (about 2-3 mins per side).
Serve with couscous - lemon-herb couscous or apricot couscous are my favorites. Spoon extra jam over shrimp to taste