24ea Shrimp 16-20 butterfly, peeled and divined
3tbsp Butter
4tsp Chopped Garlic
2tbsp Curry Powder
1cup Cut Carrots (small dice)
3tsp Freshly chopped Thyme
3tsp All-purpose Flour
1cup Chicken Broth
1cup Heavy whipping cream
1cup Sliced Green Onions (Green tops only)
1tsp Garlic powder
1tsp Onion powder
2tsp Season Salt
2tsp Black pepper
Sliced Red Pepper and Green Onions soak in ice water for garnish!!
1. Season Shrimp with Season Salt, Garlic powder, Onion powder and black pepper
2. On medium flame place a saute’ pan add 1tbsp butter and brown.
3. Add shrimp and brown quickly and remove pan from fire and take shrimp out
4. Place remaining butter in sauté pan and place back on fire.
5. Add Carrots, Curry powder, fresh thyme and chopped garlic and cook for 1 min.
6. Add flour and mix until the flour absorbs the butter.
7. Add chicken Broth, heavy cream and turn the flame to high to reduce sauce.
8. Return Shrimp to sauce and add green onions.
9. Cook for another 2 min.
10. Adjust seasoning if desired.
Serve hot!!
Steamed Jasmine Rice
1cup Jasmine rice
1-1/2cup Cup water
1tsp Butter
2tsp Chopped onion
1/2tsp Salt
1. Place all ingredients in a small pot.
2. Bring to a boil while stirring occasionally.
3. Turn flame to it’s lowest point and steam until rice is tender.
SERVE HOT!
