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Grilled Shrimp with Tomato Jam
© Matthew Hranek

Grilled Shrimp with Tomato Jam

  • SERVINGS: 4
  • MAKE-AHEAD

Sweet, spicy tomato jam is a popular Moroccan condiment, but here Kenney uses it as a marinade.

  1. 1 tablespoon unsalted butter
  2. 2 tablespoons finely grated fresh ginger
  3. 2 garlic cloves, minced
  4. 1/4 cup cider vinegar
  5. 1 cinnamon stick
  6. One 35-ounce can imported peeled tomatoes—drained, seeded and coarsely chopped
  7. 1/4 cup light brown sugar
  8. 1 teaspoon ground cumin
  9. 1/4 teaspoon cayenne pepper
  10. 1/8 teaspoon ground cloves
  11. 1/4 cup honey
  12. Salt and freshly ground black pepper
  13. 1 pound medium shrimp, shelled and deveined
  1. Melt the butter in a saucepan. Add the ginger and garlic and cook over moderately high heat, stirring, until fragrant. Add the vinegar and cinnamon stick and cook until reduced to a glaze, about 1 minute. Stir in the tomatoes, sugar, cumin, cayenne and cloves. Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated, about 1 hour. Discard the cinnamon.
  2. Stir in the honey and season with salt and black pepper. Transfer the mixture to a food processor and puree until smooth. Let cool.
  3. Light a grill or preheat the broiler. In a medium bowl, coat the shrimp with the tomato jam and let marinate at room temperature for 30 minutes.
  4. Grill the shrimp for about 2 minutes per side, or until lightly charred on the outside and opaque throughout.
Make Ahead The jam can be refrigerated for up to 4 days. Let return to room temperature before using.

Suggested Pairing

Look for a California Viognier with a bright, beautiful nose, good fruit and a dose of acid to complement the shrimp.

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