Shrimp in Spiced Tomato Sauce

I know -- another shrimp recipe.  But remember what I said about substituting chicken in this post?  So, you choose.  This is really simple to make and yummy if you like spicy food, but not overly spicy.  This is just right.  And you can freeze it for later, if you want.  It's delicious with quinoa or brown or white rice.

Remember the zester I showed you a picture of in this post?  You get to use it again here!

Shrimp in Spiced Tomato Sauce

1 Tbsp olive oil
1 medium onion, cut into medium dice
1 Tbsp plus 2 tsp minced peeled fresh ginger (from a 1-inch piece)
1-1/2 tsp ground coriander
1/8 tsp cayenne pepper
1 tsp lemon zest
1 can (28-oz) diced tomatoes
coarse salt and ground pepper
1 lb large frozen raw shrimp (peeled and deveined)
chopped or dried cilantro to sprinkle on top when serving

In a medium skillet, heat oil on 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 and bring mixture to boil; reduce to a simmer and cook 10 minutes.  Season with salt and pepper.  If you want to freeze this, take it off the heat, and let cool to room temperature.  Place frozen 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 for up to 2-1/2 months.  When you want to use it, thaw overnight in refrigerator.  Transfer to a medium saucepan and bring to a simmer over medium-high heat.  Cook until the sauce is hot and the shrimp are opaque throughout, about 3 minutes.  Serve. 

If you want to eat it right away, thaw the shrimp and add to simmering sauce .  Cook until the shrimp are opaque throughout, about 3 minutes.  Serve immediately and sprinkle with cilantro.  4 servings.