Curried Shrimp

RECIPENAME Curried Shrimp
COURSE_DISH Main Dish
CUISINE Indian
MAININGREDIENT Shrimp
SERVES 04 Servings
TIME_HH_MM 00:50
NOTES
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INGREDIENTS

• 2 oranges
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon hot curry powder
• 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
• Cinnamon Basmati Rice with Golden Raisins Sprigs
• fresh oregano, for garnish

DIRECTIONS

1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
4. 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.
5. Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in cream. Add remaining orange zest; season with salt and pepper. Serve over rice, and garnish with fresh oregano.