Recipes Curried Shrimp and Carrot Bouillabaisse Be the first to rate & review! Plus: More Soup Recipes and Tips By Galen Zamarra Galen Zamarra Galen Zamarra is a professional chef and restaurateur who draws influences from French technique, foraging, and sustainability. He ran the acclaimed Mas (farmhouse), Mas (la grillade), and Almanac from 2014-2016. Food & Wine's Editorial Guidelines Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 2 pounds shelled and deveined large shrimp Kosher salt and freshly ground pepper 2 1/2 teaspoons curry powder 1 tablespoon unsalted butter 1 large shallot, coarsely chopped 1 large garlic clove, chopped 1 pound medium carrots, sliced on the diagonal 1/4 inch thick 2 teaspoons caraway seeds 2 teaspoons coriander seeds 2 teaspoons mustard seeds 1 bay leaf 1/2 cup dry white wine 2 cups fresh carrot juice 1 tablespoon chopped cilantro (optional) Directions 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. 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. 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. Rate it Print