This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.

Everyday Food, March 2010


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 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.

Cook's Notes

Cooking high-protein shrimp in this light tomato sauce makes for a low-calorie dinner.


Reviews (2)

14 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
I've done this 3 times now. First with couscous & 1 Tsp ground chipotle - Not enough heat. Second with angel hair and 1 rounded Tsp Cayenne - the heat was spot on. Third with linguini and 1 round Tsp cayenne again - the vote at the table was that the amount of heat for us was perfect. In all cases ate it when cooked, never got around to freezing it. Prepared the sauce & let it simmer for about 20 minutes. Added fresh 21-25 P&D shrimp, simmered about 3 minutes to get shrimp done, served it immediately with what ever starch I used. Clearly a Do Again...& again, ...!
Rating: Unrated
This was delicious! One of those recipes that turn out much better than expected.