Curried Shrimp

I love curry and so does my husband. I take no credit for this recipe, but I did find it at MarthaStewart.com. And I don't know about you, but I love to see a photo of what it should look like. Made it last night and I loved it.

Ingredients

Serves 4

• 2 oranges
• 1 pound large shrimp, tails on, peeled and deveined
• 1 tablespoon hot curry powder
• 1/4 teaspoon coarse salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 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 or yogurt
• 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 olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
4. Heat remaining tablespoon oil. Add onion, celery, 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 the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.

Happy Eating, Eva