Shrimp in Spiced Tomato Sauce

By Jillh929

his sauce gets a nice kick from ginger and coriander -- add a little more salt than you normally would so the shrimp become seasoned as they simmer.

How to freeze: Place shrimp in a one-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium white onion, cut into medium dice
• 1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon cayenne pepper
• 1 teaspoon finely grated lemon zest
• 1 can (28 ounces) whole peeled tomatoes
• Coarse salt and ground pepper
• 1 pound large frozen raw shrimp (peeled and deveined)
• Chopped cilantro, for serving
• Couscous (optional), for serving

Preparation

Step 1

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 and let cool to room temperature. Freeze shrimp and tomato sauce.

To serve, thaw shrimp mixture in refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes. Serve sprinkled with cilantro, with couscous alongside if desired.