3/4 cup diced onion
1 tablespoon plus 2 teaspoons minced fresh ginger
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon fresh grated lemon zest
28 ounce can whole peeled tomatoes (I used diced tomatoes)
16 ounces (1 pound) peeled and deveined shrimp
cooked couscous, for serving
chopped cilantro, for serving
1. In a medium saucepan, heat oil over medium. Stir in onion and ginger - cook until the onion has softened, about 3 to 5 minutes. Stir in coriander, cayenne and lemon zest - cook, stirring, until fragrant, about 2 to 3 minutes. Add tomatoes, breaking them up as you go - bring mixture to a boil, then reduce heat to a simmer and cook for 10 minutes. Season sauce generously with salt and fresh ground black pepper.
2. Stir in shrimp and simmer until shrimp have cooked through, about 2 to 4 additional minutes. Serve each portion with couscous and a scattering of chopped cilantro on top.
This recipe also freezes well: after finishing the sauce, let cool to room temperature. Place shrimp in a 1-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. To serve, thaw shrimp mixture in a refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high, cooking 3-5 minutes longer until shrimp is cooked through.
Source: Let's Eat!
Try #1 - December 9, 2010
Easy and yummy! The couscous was a nice change of pace. I left out the ginger (didn't have any, and found several websites that said NOT to substitute with ground ginger), but it was still good.
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