Name: Ginger-Garlic Shrimp with Tangy Tomato Sauce
Yield: 1
Ingredients: 1/2 c. vegetable oil -; 1/4 c. finely chopped parsley -; 2 tbsp. minced garlic -; 2 tbsp. finely chopped basil -; 1 tbsp. minced fresh ginger -; 2 tbsp. fresh lemon juice -; 2 tsp. kosher salt -; 1 tsp. crushed red pepper -; 2 1/2 lb. large shrimp -; 1 tbsp. vegetable oil -; 1 tbsp. minced fresh ginger -; 1 large garlic clove -; 3 stalk fresh lemongrass -; 1 1/2 lb. tomatoes -; 1 tbsp. fresh lime juice -; 2 tbsp. chopped cilantro -; Kosher salt -

Ingredients for - Ginger-Garlic Shrimp with Tangy Tomato Sauce

1. 1/2 c. vegetable oil

2. 1/4 c. finely chopped parsley

3. 2 tbsp. minced garlic

4. 2 tbsp. finely chopped basil

5. 1 tbsp. minced fresh ginger

6. 2 tbsp. fresh lemon juice

7. 2 tsp. kosher salt

8. 1 tsp. crushed red pepper

9. 2 1/2 lb. large shrimp

10. 1 tbsp. vegetable oil

11. 1 tbsp. minced fresh ginger

12. 1 large garlic clove

13. 3 stalk fresh lemongrass

14. 1 1/2 lb. tomatoes

15. 1 tbsp. fresh lime juice

16. 2 tbsp. chopped cilantro

17. Kosher salt

How to cook deliciously - Ginger-Garlic Shrimp with Tangy Tomato Sauce

1 . Stage

Marinate the shrimp: 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. Cover and refrigerate for at least 2 hours and up to 4 hours.

2 . Stage

Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

3 . Stage

Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.