Succulent Shrimp in a White Wine Sauce with Calabrian Chillies
Ingredients: bouillon cube, water, extra-large shrimp, table salt, pepper · 30 min cook time · 480kcal · $34.00
Ingredients
1ea bouillon cube, 1cup water, 2lb extra-large shrimp, 1tsp table salt, 0.25tsp pepper, 2tbsp unsalted butter, 1ea onion, 1tbsp all-purpose flour, 1.5tsp curry powder, 0.5tsp sugar, 0.5tsp ground ginger, 1cup whole milk, 2tsp lemon juice, 2servings rice
Instructions
1. Dissolve bouillon cube in boiling water to make one cup of broth.
2. Season peeled and deveined shrimp with table salt and pepper, then set aside.
3. Melt butter in a skillet over medium heat, add diced onion and a pinch of salt, and cook until softened.
4. Stir in flour, curry powder, sugar, and ground ginger to form a roux and bloom the spices.
5. Pour in whole milk and prepared broth, scrape up fond, bring to a simmer to thicken.
6. Add seasoned shrimp directly into the sauce and cook for a few minutes until pink and cooked through.
7. Stir in lemon juice at the end for acidity and brightness, then serve over rice.
Source: Watch the original video