Put frozen shrimp in large bowl in the sink under running water for at least 10 minutes until completely defrosted.
Parboil quartered potatoes by putting them in cold wider so they are covered by several inches of water. After bringing to a boil, cook an additional 6-7 minutes over medium-high heat until potatoes are a little soft and can be easily cut with a fork.
Cook rice in rice cooker with 1/8 stick of butter.
Marinate thawed shrimp at least 20 minutes in 1/4 cup of olive oil, a generous dose of Fire in the Swamp seasoning (maybe 1 teaspoon), a dash of cayenne pepper and a dash of red pepper flakes.
Saute chopped onion in vegetable oil in a large pot.
In a separate skillet, heat 2 tbps of vegetable oil on medium high heat, cook marinated shrimp quickly till color is pink. remove from heat when cooked.
Add chopped carrots and both curry sauce packages to the pot with the sauteed onions. Cook on medium heat, add drained, parboiled potatoes and cooked shrimp.
Simmer for 20 minutes.
Serve over cooked rice.