Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp in Spiced Tomato Sauce 3.4 (14) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor. Ingredients 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 ½ teaspoons ground coriander ⅛ 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 Directions 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. Rate it Print