Submitted by Joel Parisi of Sarasota, Florida. He gets his tomatoes at Idywilde Farm in Acton and Kings Farm in Florida, and picks up his copy of Edible Boston at The Local Table in Acton. 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.
1 tablespoon butter 2 tablespoons finely grated ginger 2 cloves garlic, minced ¼ cup cider vinegar ¼ cup sherry ¼ teaspoon cinnamon 5-6 large tomatoes peeled, seeded, and chopped or 35 oz can drained ¼ cup light brown sugar 1 teaspoon cumin ¼ teaspoon cayenne pepper 1/8 teaspoon ground cloves 2 tablespoons honey 1 pound shrimp shelled deveined 1 teaspoon siracha, optional
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.
Stir in honey, black pepper and salt. Use a blender or a potato masher to puree to your desired consistency. Allow to cool completely.
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).
Skewer the shrimp and grill for about 2 minutes per side. Serve grilled shrimp with remaining jam and a wedge of lemon or lime.