Curried Shrimp and Carrot Bouillabaisse

• 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)

1. In a large skillet, heat 1 tablespoon of the oil until shimmering.
2. 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.
3. Transfer the shrimp to a bowl.
4. In the same skillet, melt the butter in the remaining 1 tablespoon of oil over moderately low heat.
5. Add the shallot, garlic and the remaining 1 teaspoon of curry; cook for 3 minutes.
6. Increase the heat to moderate, add the carrots and cook, stirring occasionally, until they begin to soften, 5 minutes.
7. Wrap the caraway, coriander, mustard seeds and bay leaf in cheesecloth and add to the pan.
8. Add the wine and simmer, scraping up any browned bits, until reduced by half, 2 minutes.
9. Add the carrot juice, cover and simmer until the carrots are tender, 10 minutes.
10. Return the shrimp to the skillet; simmer for 2 minutes.
11. Season with salt and pepper.
12. Discard the spices.
13. Transfer to bowls, garnish with cilantro and serve.

extravirgin olive oil, shrimp, kosher salt, curry powder, unsalted butter, shallot, garlic, carrots, caraway seeds, coriander seeds, mustard seeds, bay leaf, white wine, carrot juice, cilantro

Taken from www.foodandwine.com/recipes/curried-shrimp-and-carrot-bouillabaisse (may not work)