Grilledshrimpwithtomatojammoroccan Recipes

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

CAJUN SHRIMP WITH CHEESE GRITS

Steps:

• Bring milk, water, chicken soup base, and smoked salt to a boil in a saucepan; slowly whisk in grits, reduce heat to low, and cover pan. Simmer until grits are tender and thick, about 20 minutes. Keep grits warm.
• Brown andouille sausage slices with vegetable oil in a large skillet over medium heat; remove sausage and set aside.
• Cook and stir green bell pepper, yellow onion, celery, and jalapeno pepper in the same skillet until onion is tender and translucent, about 10 minutes. Stir in garlic and Cajun seasoning; cook until fragrant, about 1 minute.
• Stir flour into the vegetables until well coated; gradually stir in fire-roasted tomatoes and white wine, cooking until the sauce begins to thicken, about 3 minutes. Reduce heat to low, stir bay leaf into the sauce, and simmer for 5 minutes; season with salt and black pepper.
• Mix cooked andouille sausage and shrimp into the sauce and cook, stirring often, until sausage is hot and shrimp are pink and no longer translucent, 5 to 8 minutes.
• Just before serving, stir Cheddar and Parmesan cheeses into grits until melted.
• To serve, spoon grits onto a serving plate and top with shrimp, sausage slices, and sauce. Garnish with chopped chives.

GRILLED SHRIMP WITH TOMATO JAM (MOROCCAN)

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.

GRILLED SHRIMP (THE BEST RECIPE)

Steps:

• Rinse the shrimp with cold running water. Drain and pat dry with paper towels.
• Marinate the shrimp with all the ingredients in the Grilled Shrimp Marinade. Stir to mix well. Set aside for 10-15 minutes.
• Fire up a grill. Place the shrimp on direct heat and grill for about 1-2 minutes on each side. Turn the shrimp over and grill for another 1-2 minutes. Turn another time and grill until they are cooked through, total time to grill shrimp is about 5 minutes.
• Remove grilled shrimp from the grill, serve immediately.

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

EASY GRILLED SHRIMP MARINADE

Steps:

• Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
• Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
• Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

GRILLED VOLCANO PORK

Steps:

• Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
• Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
• Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
• Transfer to the refrigerate and marinate overnight, or up to 24 hours.
• Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.