Ginger-Garlic Shrimp with Tangy Tomato Sauce

By barbell

The marinade for these shrimp — a piquant mix of lemon juice, garlic, ginger, basil, and parsley — would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.

Ingredients

• 1/2 cup(s) vegetable oil
• 1/4 cup(s) finely chopped parsley
• 2 tablespoon(s) minced garlic
• 2 tablespoon(s) finely chopped basil
• 1 tablespoon(s) minced fresh ginger
• 2 tablespoon(s) fresh lemon juice
• 2 teaspoon(s) kosher salt
• 1 teaspoon(s) crushed red pepper
• 2.5 pound(s) large shrimp, shelled and deveined
• 1 tablespoon(s) vegetable oil
• 1 tablespoon(s) minced fresh ginger
• 1 large garlic clove, minced
• 3 stalk(s) fresh lemongrass, tender inner bulb only minced
• 1.5 pound(s) tomatoes, peeled, seeded, and coarsely chopped
• 1 tablespoon(s) fresh lime juice
• 2 tablespoon(s) chopped cilantro
• Kosher salt

Details

Servings 1
Cooking time 180mins
Adapted from delish.com

Preparation

Step 1

Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.