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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CURRIED SHRIMP

Serves 4

2 medium oranges
1 pound large shrimp, tails on, peeled and deveined
1 tablespoon hot curry powder
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream
Basmati Rice with Golden Raisins
Sprigs fresh oregano, for garnish

Using the small holes of a box grater, grate oranges. Squeeze juice of oranges into a small bowl. Set orange gratings and juice aside. In a large bowl, combine half of the orange gratings with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper.
Serve over Basmati Rice with Golden Raisins, and garnish with fresh oregano.


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