ArcaMax

1-½ pounds of cooked shrimp, tails removed. I encourage you to buy smaller shrimp for this dish. Maybe 30/40 count shrimp. You can save money that way. You’ll see in the picture my fishmonger only had bigger shrimp that day, but this dish would actually be easier to eat with smaller shrimp.
1/3 cup of butter
1 cup of chopped onion (yellow, white or vidalia)
1 – 2 cups of organic chicken broth
1 – 2 cups of cream or half and half
2 Tbl of flour (This is optional. The flour will make the curry sauce thicker. I used gravy flour because it’s smoother and I can get away with using less flour this way.)
4 tsp of curry powder
¼ tsp of ground ginger
Garlic powder to taste. I used about 1 tsp
Worcestershire to taste. I used 6 blops/drops
Grated sea salt to taste
Tabasco to taste. I used 10 drops. My curry was not hot so add more as you choose. This is a different kind of heat than the usual cayenne heat. It’s a more in-depth heat combination with the Worcestershire and garlic.

Other optional things:

Put raw, baby spinach in the bottom of the bowl. As much as you’d like!
Add a quarter cup of cooked rice to the bottom of the bowl. I used Kasmati rice.
Garnish with chopped peanuts on top

Instructions:

Melt the butter in a saute pan on medium. Add the onions and begin to cook. When they are loose, add the flour (if you choose). Then add the curry powder, salt and ginger. Stir thoroughly. Turn heat to medium high and slowly add your chicken broth and your cream. If you use whipping cream keep in mind that as it simmers it will thicken the sauce. I listed 1 – 2 cups of each in the ingredients list so you can judge how creamy or how thin you prefer your curry sauce. You’re going to simmer your sauce and stir it frequently until it’s the consistency you like. Depending on how much water and cream you choose this might take 10 minutes. You can also taste test it to see if you want to add more zip. I even added a bit more curry powder to mine. I wanted the curry to stand out. Once the sauce is ready, put in your shrimp and heat it on medium just until your shrimp are heated through.

This will only take a few minutes.

I like to eat my curry out of a bowl. So that’s how I serve it.

Enjoy!
Cheers,
Zola