Shrimp in Moroccan-Style Tomato Sauce

• 2 tablespoons olive oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 lime leaf, minced, or 1 teaspoon minced lime zest
• One 28-ounce can chopped tomatoes, drained, or 2 cups chopped fresh tomatoes
• Salt and freshly ground black pepper
• 1 1/2 pounds peeled shrimp, deveined if you like
• Minced fresh cilantro for garnish
• Lime wedges

1. Put the olive oil in a deep skillet and over medium-high heat.
2. A minute later, add the ginger and cook, stirring for about a minute.
3. Add the spices and lime leaf and cook, stirring, for 30 seconds.
4. Add the tomatoes and some salt and pepper, stir, and bring to a boil.
5. Reduce the heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add the shrimp and stir.
7. Cook, stirring occasionally, until the shrimp are cooked through, about 10 minutes.
8. Taste and adjust the seasoning as necessary, then serve over white rice, garnished with the cilantro and accompanied by the lime wedges.
9. Almost all shrimp are frozen before sale.
10. So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
11. There are no universal standards for shrimp size; large and medium dont mean much.
12. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
13. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
14. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
15. On deveining: I dont.
16. You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

olive oil, fresh ginger, ground cumin, ground coriander, lime leaf, tomatoes, salt, shrimp, fresh cilantro, wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-in-moroccan-style-tomato-sauce-386602 (may not work)