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