Creamy Red Thai Curry Shrimp and Rice

♫ ♫ Shrimp makes my heart sing. ♫ ♫

A roux, shrimp stock, spices, cream and seasonings - simple, elegant meal on a budget.

Shrimp Stock:
Take your shrimp shells (from 2 lbs. of shrimp) and put them in a sauce pot. Cover with 3 cups water. Add in 2 or 3 bay leaves and about 1 1/2 tsp. of whole black peppercorns and about 1/2 tsp. of salt. Cover and simmer for about 30 minutes. At the end strain the stock. Freeze in muffin tins then transfer to plastic baggies or a plastic container.

A roux is simply equal parts melted butter and flour. You can make the roux in a frying pan or sauce pot. Cook the roux to a light blonde stage. For those of you who may not be familiar with how to make a roux, I have an instructional video for you. Visit my blog How To Make A Roux. It will take you to a You Tube video which is very good.

For the shrimp:

• 2 lb. bag shrimp - peeled and deveined
• shrimp stock - 2 cups - warm
• 1/4 cup heavy cream or half and half
• 4 tbsp. butter
• 4 tbsp. flour
• olive oil - about 1 - 1 1/2 tbsp.
• 1 tsp. granulated garlic
• salt and white pepper to taste
• 1 1/2 tbsp. red thai curry paste
• paprika

1. First make sure you have 2 cups shrimp stock.
2. Season the prepared shrimp with a little salt and pepper and the granulated garlic.
3. Next, make the roux in a deep skillet. When the roux is done, slowly whisk in the shrimp stock until it is well incorporated. Keep on a very low heat.
4. Over medium heat in a deep skillet, heat the olive oil. Add in the seasoned shrimp and the red Thai curry paste. Mix well to combine. Cook for two minutes turning the shrimp.
5. Slowly add in the combination roux and shrimp stock, and keep stirring the shrimp.
6. Cook for about 3 more minutes and add in the cream. Simmer on low for a couple of minutes.
7. Taste and adjust for more seasoning. If you like it hotter add in a bit more of the curry paste.
8. Serve over rice. The recipe for rice is below.

For the rice:

• 1 1/2 cups rice
• 2 1/4 cups chicken broth
• 1/4 cup diced onion (yellow or any that you like)
• 1 tbsp. butter
• 1 tsp. oil (vegetable, olive oil - whatever you have on hand)
• salt and pepper to taste

1. In a sauce pot melt the butter and olive oil. Add in the onion and cook for 2 minutes.
2. Next, add in the rice - coat all of the rice with the butter and oil. Cook for 30 seconds.
3. Add in the spices, stir and then add in the broth.
4. Cover and cook for 20-25 minutes.

2 lb. bag shrimp 16-20 ct	$ 13.98
Red Thai Curry Paste	$     .53
Rice	$   1.32
Chicken Broth, butter	$   2.16
Spices, onion	$     .31
Total cost for 5 people as an appetizer	$ 18.30
Per person cost for 8 people	$ 2.28 each