1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
1 ½ teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon finely grated lemon zest
1 can (28 ounces) whole peeled tomatoes
coarse salt
ground pepper
1 pound large frozen raw shrimp (peeled and deveined)
chopped cilantro, for serving
couscous (optional), for serving
Instructions
In a medium saucepan, heat oil over medium. Add
onion and ginger; cook until onion is softened,
about 3 minutes. Add coriander, cayenne, and lemon
zest; cook, stirring frequently, until fragrant,
about 2 minutes.
Add tomatoes, breaking them up as you go. Bring
mixture to a boil; reduce to a simmer and cook 10
minutes. Season tomato sauce with salt and pepper.
Cook until sauce is hot and shrimp are opaque
throughout, about 3 minutes. Serve sprinkled with
cilantro, with couscous alongside.
Originally Submitted
3/14/2010
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