Instructions: For the Cinnamon Basmati Rice: Melt the butter in a medium saucepan over medium heat. Add the onion, cloves, and ground cinnamon; cook until onion is translucent and mixture is fragrant, about 5 minutes. Place rice in a sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated with butter mixture. Add bay leaf, cinnamon stick, raisins, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until water has been absorbed and rice is cooked, 10 to 15 minutes. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.

In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.

Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.

Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Serve over Cinnamon Basmati Rice, and garnish with fresh oregano.

This recipe yields 4 servings.

Comments: When selecting shrimp, make sure they smell like the sea without a hint of ammonia. Deveining small and medium shrimp is unnecessary (unless for cosmetic purposes). However, because the intestinal veins of larger shrimp contain grit, they should always be deveined. When storing fresh shrimp, rinse them under cold water, and drain thoroughly. Cover them tightly with plastic wrap, and refrigerate no longer than two days.

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