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30 August 2004

Grilled Shrimp 'n' Tomato Jam

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.

-Discard cinnamon

-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

This dish pairs perfectly with a full, aromatic white.  Try it with a Viognier or Gewurztraminer.  I had it with Lageder Pinot Bianco, 2002 ($12) - a Northern Italian white wine.  Yum.


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Wait...what do you do with the sherry? I don't see it in the directions. Or did I miss something?

(I would guess that it goes into the jam at the same time as the vinegar)


You drink it whilst cooking :)

Actually, that's my error - you add it with the
tomatoes. I'll fix the post.



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