I have had a few shrimp recipes waiting to be tried so I thought I would try both in one weekend. A little shrimp cook off shall we?
The first was from Cooking Light and featured a Jalapeno Lime Marinade. This one is easy. Marinade for a half hour and off to the grill. This one is light but spicy and tart. These would make great appetizers served on a skewer on a summer evening.
The other was Matthew Kenney’s Grilled Shrimp with Tomato Jam. The jam is sweet and spicy, based on a Moroccan condiment. In this recipe the jam is used as a marinade, thought I topped the shrimp with it as the very end of cooking. I served this with some grilled vegetables over brown rice. It made for a nice one dish meal. You can use the tomato jam
It probably isn’t fair to compare these two but they both have a place in my recipe book! My favorite would be the Kenney recipe because the Tomato Jam adds more depth and flavor to the dish.
If you have your own cookoff let me know what you think…
Shrimp with Jalapeno Lime Marinade
from Cooking Light June 1998
4 pounds large shrimp, peeled, deveined, and butterflied
1 cup thawed orange juice concentrate, undiluted
2 teaspoons grated lime rind
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoons ground cumin
1/2 teaspoon salt
6 garlic cloves, minced
4 jalapeños, seeded and chopped
4 red bell peppers, cut into 1-inch cubes
Lime wedges (optional)
Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, reserving marinade. Thread the shrimp, bell pepper cubes, and lime wedges (if desired) onto 12 skewers.
Note: You can substitute 3 pounds of skinned, boned chicken breast or pork tenderloin, cut into 1 inch cubes for the shrimp if prefered.
Grilled Shrimp with Tomato Jam
adapted from Matthew Kenney at foodandwine.com
1 tablespoon unsalted butter
2 tablespoons finely grated fresh ginger
2 garlic cloves, minced
1/4 cup cider vinegar
1 cinnamon stick
One 35-ounce can imported peeled tomatoes–drained, seeded and coarsely chopped
1/4 cup light brown sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/4 cup honey
Salt and freshly ground black pepper
1 pound medium shrimp, shelled and deveined
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.
Stir in the honey and season with salt and black pepper. Transfer the mixture to a food processor and puree until smooth. Let cool.
Grill the shrimp for about 2 minutes per side, or until lightly charred on the outside and opaque throughout.