Curried Shrimp And Carrot Bouillabaisse

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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)

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