Shrimp in Spiced Tomato Sauce

This recipe became a family favorite after the first time I made it. It is fast, easy, healthy, can be made ahead, and is absolutely wonderful! I would never have thought of putting fresh ginger in a tomato sauce, but it is delicious! We serve it with brown rice, but I think it would be great with pasta as well. To make ahead, make recipe through Step 4, then cool and store in refrigerator if using within a day or two; store in freezer for longer periods.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 3⁄4 cup onion, chopped
• 1  tablespoon fresh ginger, minced
• 2  teaspoons fresh ginger, minced
• 1⁄2 teaspoon fresh garlic, minced
• 1 1⁄2 teaspoons ground coriander
• 1⁄8 teaspoon cayenne pepper
• 1  teaspoon lemon zest, finely grated
• 28  ounces canned whole tomatoes
•  salt & fresh ground pepper, to taste
• 1  lb frozen shrimp, large, peeled and deveined
•  fresh parsley, chopped (optional)

Directions

1. 1. Place frozen shrimp in a large bowl filled with cold water to thaw.
2. 2. In a medium sauce pan (not a skillet), heat oil over medium heat. Add onion and ginger; cook until onion is softened, about 3 minutes, stirring frequently. Add garlic, coriander, cayenne, and lemon zest. Cook about 1 to 2 minutes, until fragrant, stirring frequently.
3. 3. Add the tomatoes to the pan, breaking them up with your hands as you add them, removing the tough core (be careful, hold the tomatoes in the pan as you break them so they don't squirt all over you!). Pour in any juices from the can.
4. 4. Bring the tomato sauce to a boil; reduce the heat and simmer 10 minutes. Season with salt and pepper to taste.
5. 5. While sauce simmers, remove tails from shrimp if they have them.
6. 6. After sauce has simmered 10 minutes, add shrimp and cook until the shrimp are opaque throughout, about 3 to 5 minutes. Serve, sprinkled with parsley, if desired.