GRILLED SHRIMP WITH TOMATO JAM (MOROCCAN)
Easy and Delicious! Spicy tomato jam is a popular Moroccan condiment that is wonderful with grilled shrimp. I like my jam with some texture, so I skip the puree part. Serve with couscous. Lemon-herb couscous or apricot couscous are great choices. This dish pairs perfectly with a full, aromatic white, such as a Viognier or Gewurztraminer. Also goes well with, Lageder Pinot Bianco, 2002 - a Northern Italian white wine. Jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a saucepan over moderately high head. Add ginger and garlic and stir until fragrant. Add vinegar, optional sherry and cinnamon stick and stir until it resembles a glaze (one minute or so). Stir in tomatoes, sugar, cumin, cayenne and cloves. Reduce to low and simmer about 1 hour, until liquid has evaporated. Discard the cinnamon.
- Stir in honey, salt and black pepper. Use a food processor or blender and puree, if you you like. Let cool.
- Light a grill or preheat the broiler.
- Cover shrimp with 1/3 - 1/2 of the COOLED tomato jam and marinate for 30 minutes at room temperature. Set the remaining jam aside.
- Grill shrimp for about 2 minutes per side. They should be lightly charred on the outside and opaque throughout.
- Spoon extra jam over shrimp to taste.
Nutrition Facts : Calories 317.5, Fat 5.5, SaturatedFat 2.3, Cholesterol 180.4, Sodium 209.9, Carbohydrate 43.2, Fiber 3.2, Sugar 37.4, Protein 25.6
GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE
This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.
Provided by Food Network Kitchen
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Prepare a grill or large grill pan for high heat.
- Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
- Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
- Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
- Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.
MOROCCAN SHRIMP WITH TOMATOES AND ONIONS
Steps:
- For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
- For the shrimp: Preheat the oven to 400 degrees F.
- In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
- Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.
MARINATED GRILLED SHRIMP
A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!
Provided by BLONDIEPEREZ
Categories Seafood Shellfish Shrimp
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Nutrition Facts : Calories 273 calories, Carbohydrate 2.8 g, Cholesterol 230 mg, Fat 14.7 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 2.2 g, Sodium 471.8 mg, Sugar 0.4 g
QUICK MOROCCAN SHRIMP SKILLET
When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish. Whenever I make it now, I think of her and I smile. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.
Nutrition Facts : Calories 335 calories, Fat 11g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
MOROCCAN SHRIMP
This shrimp is quick and easy to make, and the blend of spices is beyond delicious. The recipe is from Weight Watchers and calls for grilling, but I have also pan fried the shrimp in a small amount of olive oil with perfect results. (Prep time does not include the marinating time.)
Provided by LorrieK
Categories < 30 Mins
Time 16m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
- While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
- Preheat grill.
- Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
- Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.
Nutrition Facts : Calories 259.4, Fat 5.7, SaturatedFat 1, Cholesterol 287.9, Sodium 393.9, Carbohydrate 10.7, Fiber 0.3, Sugar 7.5, Protein 39.8
GRILLED TOMATO-GLAZED SHRIMP
If you're looking for a three-ingredient, super easy dinner recipe, you've found it. Sun-dried tomato paste is the secret ingredient in the glaze coating the shrimp.
Provided by Martha Stewart
Categories Shrimp Recipes
Number Of Ingredients 4
Steps:
- Whisk together tomato paste and olive oil.
- Skewer shrimp, season with salt, and brush with half the glaze.
- Grill over medium-high heat, brushing with remaining glaze and flipping once, until lightly charred and cooked through, 4-5 minutes.
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