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.

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


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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  1. Cathy W

    No, we don’t grow tomatoes, but each year “talk” about growing them!!

  2. Magic of Spice

    Lovely looking dish and great giveaway! Yes I grow tomatoes (organic) ;) I do love this brand however and would be happy to “like” them on facebook :)

  3. Nancy

    I grow my own tomatoes! They are actually the only thing I could get to grow in my garden this year. Everything else suffered too much from the heat. They taste so good with just about any pasta!!

  4. Mary at Deep South Dish

    That dish looks fantastic & nice giveaway!

    I TRY to grow tomatoes – last few years haven’t been very generous with this southern heat though. It’s so hard for the tomatoes to perform with heat indexes at 110 degrees. But… I keep trying.

    Thanks for the chance to win!

  5. RavieNomNoms

    I grow tomatoes and there is no way I would ever stop! It is so great to have a garden of my own, especially in the summer time.

    This looks stunning! The chutney is amazing…

  6. Julien

    I’ve tried growing tomatoes, but I no longer have room for a garden (relocated). It’s definitely a worthwhile endeavor, but it doesn’t look like it will be making a comeback anytime soon for me.

  7. Sara P.

    I do grow tomatoes! My Early Girls are doing great this year. However, the cherry tomatoes are not doing very well, and I am not sure why…

  8. Ann

    I do not grow tomatoes, but hubby and I are planning on doing it next year. I love the recipe – I’m allergic to shrimp, but the chutney is wowza! Thanks for the give-away and good luck to everyone!

  9. Parsley Sage

    No tomatoes for me, I fear. But I do go and love on Farmer Walton’s eggplants once a week :) Your chutney sounds incredible, I’d love it on some pork tenderloin! Buzzed :)

  10. Simone

    yeah, I know what you mean with that vegetable garden.. I keep saying it too but I’ve progressed to growing herbs so maybe there is hope! Live those prawns!

  11. Becca H.

    I am SO much like you! I’ve wanted to grow tomatoes for the longest time, but I can never seem to find the time or money to set up a container garden (I live in an apartment). Good thing our farmers market is a nice one!

  12. Alan Cooke

    That chutney sounds awesome! I grow tomatoes and love cooking with them fesh. Also grow other veggies. You should try again! :-)

  13. Nelly Rodriguez

    I don’t grow tomatoes, but tried to last summer…Too much sun killed them…and then it rained and they were up again…and then sun…sigh…not my best hobby! These look delicious!

  14. Nicole

    I love to grow my own tomatoes. We didn’t do well this year though due the extreme heat and blossom bottom rot. Hopefully next year will be much better.

  15. Noelle

    I do not grow tomatoes. I am growing only herbs right now. Sometime in the future I will. Thanks for the giveaway!

  16. Mindy

    WHAT?! I didn’t even know there WAS such a thing as Reserve canned tomatoes! That’s some seriously exciting news. (yeah, it doesn’t take much) I do grow my own tomatoes every summer and you’re right, the heirlooms knock the run of the mill ones out of the park. Can’t wait to bite into my first ripe one. Thanks for a shot at the giveaway!

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