Heat oil in a large Dutch oven over meduim heat. Add onion; sauté 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; sauté 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.Servings: 10 to 12