|Onion||1 Small, quartered|
|Carrot||1 , diced|
|Celery stalks||2 , diced|
|Vinegar||1⁄4 Cup (4 tbs)|
|Orange zest||4 Tablespoon (Zest Of 1 Orange)|
|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Large, thinly sliced|
|Garlic||4 Clove (20 gm), pressed|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Red bell pepper||To Taste, sliced|
|Grated fresh ginger||1⁄4 Teaspoon|
|Curry paste||1⁄2 Teaspoon|
Combine the shrimp in a saucepan with the onion, carrot, celery, vinegar and orange zest.
Bring to boil over high heat.
Reduce heat and simmer for five to eight minutes, or until shrimp is done.
Drain and cool.
Shell and devein the shrimp.
Heat the butter in a skillet.
Saute the onions, garlic, celery, red bell pepper, ginger and curry paste for only ten minutes.
Stir in the shrimp and simmer ten minutes more.