Ginger-garlic Shrimp With Tangy Tomato Sauce By Kerry Simon

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/2 cup vegetable oil
• 1/4 cup finely chopped parsley
• 2 tablespoons minced garlic
• 2 tablespoons finely chopped basil
• 1 tablespoon minced fresh ginger
• 2 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon crushed red pepper flakes
• 2 1/2 lbs large shrimp, shelled and deveined
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 3 stalks fresh lemongrass, tender inner bulb only, minced
• 1 1/2 lbs tomatoes, peeled seeded and coarsely chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro
• kosher salt

Recipe

• 1 marinate the shrimp:
• 2 in a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper; add the shrimp and toss to coat.
• 3 cover and refrigerate for at least 2 hours and up to 4 hours.
• 4 make the sauce:
• 5 meanwhile, make the sauce: in a medium saucepan, heat the vegetable oil.
• 6 stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes.
• 7 add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
• 8 let cool to room temperature, then stir in the lime juice and cilantro.
• 9 season with salt.
• 10 transfer the sauce to ramekins.
• 11 light a grill.
• 12 loosely thread the shrimp onto 10 skewers.
• 13 grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
• 14 transfer the shrimp to plates and serve with the tomato sauce.