Friday, May 20, 2005

Shrimp in Spiced Tomato Sauce

Shrimp in Spiced Tomato Sauce (Adapted from Everyday Food)

1 tablespoon extra-virgin olive oil
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
16 ounces (1 pound) peeled and deveined shrimp
cooked whole-wheat couscous, for serving
chopped cilantro, for serving

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.

Stir in shrimp and simmer until shrimp have cooked through, about 2 to 4 additional minutes. Serve each portion over couscous with a scattering of chopped cilantro on top.

Makes about 4 servings.

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