Instructions: Heat oil in a large Dutch oven over medium heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 minutes. Add clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done. Stir in remaining ingredients, cook 5 minutes or until thoroughly heated.

NOTES : Madras curry powder is hotter than regular curry powder and can be found in your supermarket alongside the standard curry powder.

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