Grilled Shrimp With Tomato Jam

3-4
Servings
15m
Prep Time
1.15m
Cook Time
16m
Ready In


"This recipe is twofold: first you make the jam, which is delicious on its own (or served with cheese), and then you use the jam to marinate the shrimp before grilling. Serve with a wedge of lemon or lime."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (441.5 g)
  • Calories 315.9
  • Total Fat - 7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 203.5 mg
  • Sodium - 954.7 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 34.4 g
  • Protein - 24.3 g
  • Calcium - 158.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter in a saucepan over medium high heat. Add ginger and garlic and stir until fragrant and soft. Add vinegar, sherry, and cinnamon and stir until it resembles a glaze (4 to 5 minutes). Stir in tomatoes, sugar, cumin, cayenne, and cloves. Reduce heat to low and simmer about 1 hour, until liquid has evaporated.

Step 2

Stir in honey, black pepper and salt. Use a blender or a potato masher to puree to your desired consistency. Allow to cool completely.

Step 3

Once cooled, stir together half of the jam mixture with the siracha (optional: the jam is nicely spicy as is, but if you like spicier food, add the siracha). Add to shrimp and marinate for 30 - 1 hour.

Step 4

Skewer the shrimp and grill for about 2 minutes per side. Serve grilled shrimp with remaining jam and a wedge of lemon or lime.

Tips & Variations


No special items needed.

Related

Marramamba

The tomato jam was the star of this dish and the shrimp were terrific . I will make again

review by:
(4 Jun 2021)