Curried Shrimp and Carrot Bouillabaisse Recipe

Name: Curried Shrimp and Carrot Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Curried Shrimp and Carrot Bouillabaisse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Shrimp and Carrot Bouillabaisse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions