Giveaway {Muir Glen Reserve} | Grilled Shrimp with Fire Roasted Tomato & Fig Chutney

I’ve realized that I’m beginning to sound like a broken record. I should plant a vegetable garden. I should plant a vegetable garden. I should plant a vegetable garden. Over and over and over again. I did grow tomatoes once. Hated it. I think I…

Giveaway {Muir Glen Reserve} | Grilled Shrimp with Fire Roasted Tomato & Fig Chutney

I’ve realized that I’m beginning to sound like a broken record. I should plant a vegetable garden. I should plant a vegetable garden. I should plant a vegetable garden.

Over and over and over again.

I did grow tomatoes once. Hated it. I think I bought the plant from Home Depot and all the flavor was hybridized out of it. I vowed that the next time I plant some tomatoes, I will definitely research my heirloom and hybrid tomato options, and taste before I plant.

Another year has passed and I am resigned to my farmer’s markets and grocery offerings. And once this tomato season comes to a close, I will have to rely on canned ones.

Do you have a favorite canned tomato brand? I will confess that I do. For several years, I have — and I am being very honest — favored Muir Glen Organic. So when they contacted me to see if I would like to sample their Muir Glen Organic Limited Edition Reserve Kit and offer a giveaway of some of these specially harvested tomatoes, I didn’t have to think twice.

According to Muir Glen, all their products are all certified organic, and the tomatoes are harvested at the peak of ripeness every summer, in August. They go straight from vine to can in 8 hours, without any synthetic chemical additives of any kind. That really does matter to me.

But their Reserve Tomatoes are even more special.  The tomatoes that are grown for their 2011 Reserve Kits are being loved and nurtured in California’s Yolo County and will be handpicked and ready by Fall. The Meridian Ruby variety was selected for their color and flavor and are offered in two varieties: Diced and Fire Roasted.

I decided to use their Meridian Ruby Fire Roasted tomatoes in today’s dish: Grilled Shrimp with Fire Roasted Tomato & Fig Chutney. I wanted to see if it was indeed, as fresh tasting as the summer’s best.

It was fabulous — the fire roasted tomatoes were rich in flavor, sweet and not too acidic. As I made the Fire Roasted Tomato & Fig Chutney, it took on the tangy flavors I was hoping for, a great contrast to the shrimp that I fired on the grill.

Make a batch of the chutney and you’ll find yourself dipping into it all week – it goes well with fish such as halibut, some pork loin or chops, and some simply grilled chicken breasts. It adds just the right amount of pizzazz; not bad from out of a can!

Scroll down for giveaway details.

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Grilled Shrimp with Fire Roasted Tomato & Fig Chutney

This chutney goes beyond shrimp – the sweet and sour flavors pair well with most anything, including chicken, fish, or pork. The shrimp is wonderful grilled, but can also be prepared sautéed.

INGREDIENTS
Fire Roasted Tomato & Fig Chutney
  • 1 14.5-oz can of Fire Roasted Diced Tomatoes
  • ½ lb fresh figs, stems trimmed, quartered
  • ⅗ cup cider vinegar
  • 4 tablespoons creamed honey
  • 1 teaspoon mustard
  • 1 tablespoon minced ginger
  • pinch salt
  • 1 tablespoon minced jalapeno
Grilled Shrimp
  • 1 lb shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried mustard

METHOD

Make the chutney:

In a deep sided sauté pan or skillet, combine the cider, honey, mustard, ginger, and salt. Place over medium heat and bring it to a simmer, allowing it to reduce to a syrup, about 8 minutes. Stir in the tomatoes, figs, and jalapeno, cover and cook for about 5-10 minutes, or until the figs are tender (this will depend on how ripe your figs are).

Remove the chutney from the heat, transfer to a bowl and let it cool completely. Store in an airtight container in the refrigerator until ready to serve.

For the shrimp:

Preheat a grill pan, grill, or sauté pan. Rinse shrimp and pat dry. Drizzle with a bit of olive oil, about 1-2 teaspoons. Combine the seasonings (salt, pepper, paprika, mustard) and toss the shrimp. Grill or sauté the shrimp until just pink, about 3-4 minutes. Serve with the chilled chutney.

Adapted from Peach-Fig Chutney, The Union Square Cafe Cookbook (Meyer & Romano, 1994).

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How to Enter

This giveaway is officially closed. Thanks to everyone who entered!

Ready to taste hand-harvested Limited-Edition Reserve Tomatoes? Here’s how to enter:

  • Leave a comment on this post, and let me know: Do you grow tomatoes?
  • For additional entries, pick one or all of the following (leave a separate comment for each bonus entry):
  • Entries/Comments accepted until 10 pm Pacific, Monday, 8 August, 2011.
  • Two winners will be randomly selected and notified by email.
  • This contest is open to US residents only, my apologies to my other international friends!

* Disclaimer: Muir Glen Organics will provide two winners with a Muir Glen Organic Limited Edition Reserve Kit. I am not affiliated with Muir Glen Organics nor was I compensated for hosting the giveaway. All opinions are my own.

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Comments

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  1. Debi Shawcross

    Love the chutney you’ve come up with– nice balance of sweet and spicy, and I love the ginger root!

    Reply
  2. Amanda

    I wish I could grow tomatoes! I live in an apartment and I have no green thumb so all my potted plants die :(

    Reply
  3. Susan

    I do grow tomatoes – four varieties of heirlooms this year + cherry tomatoes and plum tomatoes for canning. Howeve, I’m always on the lookout for great canned ones and would love to try these from Muir Glen. Thanks!

    Reply
  4. Elina (Healthy and Sane)

    That’s my favorite canned tomato brand as well! I love that they are organic and use proper cans not lined with toxic junk.
    I’ve never grown tomatoes… definitely don’t have the green thumb. But I do think it’s a pretty awesome thing to do. Hope to make my husband do it for me some day when we have a garden! ;)

    Reply
  5. Larry

    I do grow tomatoes, but have had a hard time getting them to set fruit here in Oklahoma this summer. It has been Too Darn Hot at night for the blossoms to set. There have been tomatoes at the farmers market and most of them are suffering from sun scald.

    The grilled shrimp look perfect for dinner tonight.

    Reply
  6. Denise

    I do grow tomatoes when they are not eaten by either my dogs or the deer in New England where the growing season is very short even without these pesky varmits. This recipe looks amazing and the tomatoes sound fantastic.

    Reply
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