• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 pounds shelled and deveined large shrimp

  3. Kosher salt and freshly ground pepper

  4. 2 1/2 teaspoons curry powder

  5. 1 tablespoon unsalted butter

  6. 1 large shallot, coarsely chopped

  7. 1 large garlic clove, chopped

  8. 1 pound medium carrots, sliced on the diagonal

  9. 1/4 inch thick

  10. 2 teaspoons caraway seeds

  11. 2 teaspoons coriander seeds

  12. 2 teaspoons mustard seeds

  13. 1 bay leaf

  14. 1/2 cup dry white wine

  15. 2 cups fresh carrot juice

  16. 1 tablespoon chopped cilantro

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the shrimp, season with salt, pepper and 1 1/2 teaspoons of the curry and cook over moderately high heat for 3 minutes, stirring. Transfer the shrimp to a bowl.

  2. In the same skillet, melt the butter in the remaining 1 tablespoon of oil over moderately low heat. Add the shallot, garlic and the remaining 1 teaspoon of curry; cook for 3 minutes. Increase the heat to moderate, add the carrots and cook, stirring occasionally, until they begin to soften, 5 minutes.

  3. Wrap the caraway, coriander, mustard seeds and bay leaf in cheesecloth and add to the pan. Add the wine and simmer, scraping up any browned bits, until reduced by half, 2 minutes. Add the carrot juice, cover and simmer until the carrots are tender, 10 minutes. Return the shrimp to the skillet; simmer for 2 minutes. Season with salt and pepper. Discard the spices. Transfer to bowls, garnish with cilantro and serve.


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