Shrimp in Moroccan-Style Tomato Sauce


2 tablespoons olive oil
1 tablespoon minced ginger
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon minced lime zest
3 cups chopped tomatoes or 1 can (28 oz) chopped tomatoes drained
½ teaspoon salt
Fresh ground black pepper
1 ½ pounds peeled shrimp
Cooked rice or Couscous
Minced cilantro
Lime wedges


Heat oil on a medium high heat in a deep skillet. Add ginger; cook, stirring, 1 minute. Add cumin, coriander, and zest; cook, stirring, 30 seconds. Add tomatoes, salt and pepper to taste; heat to a boil. Reduce heat to medium; cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
Stir in shrimp. Cook, stirring occasionally, until shrimp turn pink and are cooked through, 5-10 minutes. Taste; adjust seasoning as necessary. Serve over rice or couscous; garnish with cilantro and lime wedges.