Not-so-heavy holiday

If you want to make your Thanksgiving less of a calorie bomb, check out some ideas in our story in LENS today. Then try these recipes.

Grilled Gulf Shrimp with Tomato-Ginger Jam

For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature.

Ingredients

• 20 large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon lemon juice

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup Tomato-Ginger Jam (see recipe)

Instructions

In a medium bowl, combine shrimp, olive oil, salt, lemon juice and pepper flakes. Allow shrimp to marinate 30 minutes.

While shrimp is marinating, heat grill. When ready to cook, lightly oil grates.

Grill shrimp 3 minutes per side, being careful not to overcook. If not serving immediately, cover and set aside. Refrigerate if making more than 30 minutes ahead.

When ready to serve, garnish each shrimp with 1 teaspoon Tomato-Ginger Jam and serve immediately.

Makes 20 appetizers.

Tomato-Ginger Jam

Extra tomato-ginger jam will keep refrigerated for up to 1 month. Use leftover jam to glaze a meatloaf or in place of tomatoes in an autumn BLT.

Ingredients

• 1 teaspoon olive oil

• 1 shallot, cut into 1/8-inch dice

• 2 pints cherry tomatoes, rinsed and quartered

• 2 tablespoons grated fresh ginger

• 1 cup water, more if needed

• 1 teaspoon lemon juice

• 1 teaspoon kosher salt

• 1 teaspoon granulated sugar

Instructions

In a medium saucepan, heat olive oil until hot. Add shallots and sauti 1 minute. Reduce heat to medium and stir in tomatoes and ginger. Cook until tomatoes begin to cook down, adding water as needed to keep the tomatoes from scorching. When tomatoes have cooked to a jam-like consistency, about 1 hour, add lemon juice, salt and sugar. Taste for seasoning and cool.

Makes 2 cups.

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    Kory Hansen

    Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks ... Read Full
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