Shrimp and white wine sauce

What to do when you're running out of things in your kitchen and you're trying not to buy groceries before you leave for the weekend: Fall back on your preserved, your long-lasting, and your frozen.

Original recipe was taken from Emeril Lagasse's garlic wine recipe, modified for what I had on hand.
http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-wine-sauce-recipe.html



1 onion, chopped
3 cloves garlic, minced
1 carrot, sliced very thinly
~1 tsp celery seeds, to taste
~1 tsp black pepper, to taste
1/3 of a lime
2 cups white wine (I used Frisk's Prickly Riesling, as it was what I had on hand)
1 tbsps butter
olive oil

1. Sautee the onion, garlic, and carrot in olive oil in a saucepan. 
2. When the onions are translucent, add the celery seeds. Continue sauteeing until the onions are starting to brown and the carrots are cooked through.
3. Add the wine, black pepper, lime, and butter. Bring to a simmer and let it evaporate off approximately half its volume.

While the sauce is simmering, cook the shrimp. I usually boil them, takes less time than the sauce does to cook.