Monday, 27 September 2010

• Recipe: Shrimp in Spiced Tomato Sauce

  This is a guest post from Freeze Happy.

  
  
  This 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.

  
  
  
  Shrimp in Spiced Tomato Sauce
  Serves 4
  
  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
  
  To Prepare:
  - 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.
  
  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.
  
  To Serve:
  - 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.
  
  * recipe and photo from marthastewart.com

   

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