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

Matthew Kenney
February 1998

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Credit: © Matthew Hranek

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • Stir in the honey and season with salt and black pepper. Transfer the mixture to a food processor and puree until smooth. Let cool.

  • 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.

  • 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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