Ingredients for two servings:
- Medium sized shrimp (12, I used frozen shell-on raw shrimp)
- Sake or white wine (1/4 cup)
- Carrot juice (24 oz, freshly made from 10 large carrots but store-bought carrot juice will also do)
- Ginger (finely minced, 1/2 tsp or more)
- Curry powder (1/2 tsp or more, I used Japanese S&B brand but any curry powder will do)
- Olive oil (1 tbs) and butter (thin pats divided)
I sautéed the ginger in olive oil with one thin pat of butter. I then added the curry powder and mixed until fragrant, I added the shrimp shells and sautéed until the color changed. I added sake and reduced it in half and removed the shrimp shells. I then added the carrot juice and simmered/reduced it by half stirring occasionally (20 minutes or longer). When the juice attained a thick and saucy consistency, I added the shrimp and cooked for 20-30 seconds on each side turning once until the shrimp was cooked. I swirled in a few thin pats of butter to finish the sauce. (Taste and if need add more salt. I did not since the shrimp was well seasoned).
I served this with couscous and garnished it with chopped parsley. This is a very nice dish. The sweetness of the freshly made carrot juice and curry flavor went so well together. Although shrimp were frozen, the dish was not bad at all.