1 pound large shrimp, tails on, peeled and deveined
1 tablespoon hot curry powder
1/4 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 tablespoons olive oil
1 small onion, cut into 1/4-inch dice
2 stalks celery, strings removed, cut into 1/4-inch dice
1 teaspoon dried oregano
1 cup tomato juice
1/2 cup heavy cream or yogurt
Sprigs fresh oregano, for garnish
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 olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil. Add onion, celery, 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 the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve.
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