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 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
Preparation
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.
