Ginger-Garlic Shrimp with Tangy Tomato Sauce

Ingredients

• 2.5 pound(s) large shrimp
• 1 tablespoon(s) minced fresh ginger
• 1 large garlic clove
• 3 stalk(s) of fresh lemongrass
• Kosher salt
• 1 tablespoon(s) fresh lime juice
• 2 tablespoon(s) minced garlic
• + 10 more ingredients
• • 2 tablespoon(s) finely chopped basil
  • 2 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) kosher salt
  • 1 tablespoon(s) minced fresh ginger
  • 1 teaspoon(s) crushed red pepper
  • 0.25 cup(s) finely chopped parsley
  • 1 tablespoon(s) vegetable oil
  • 2 tablespoon(s) chopped cilantro
  • 0.5 cup(s) vegetable oil
  • 1.5 pound(s) tomatoes—peeled

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. Meanwhile, make the sauce : In a medium saucepan, heat the...

View full recipe at Food & Wine