Shrimp Curry

• Shrimp to clean: 2 pounds (900 g)
• Red curry paste: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Fresh chili: 1.4 ounces (40 g)
• Shallot: 1.4 ounces (40 g)
• Garlic: 2 cloves
• Vegetable oil: 3 tablespoons
• Rice flour: 1 teaspoon
• Parsley: 1 sprig
• Salt: to taste

For the Shellfish Broth:

• Carrot: 1
• Onion: 1
• Celery stalk: 1
• Fresh ginger: 1.4 ounces (40 g)
• Brandy: 4 teaspoons (20 g)
• Vegetable oil: 1 tablespoon
• Cold water: as needed

• To make the shrimp curry, first clean the shrimp for the shellfish broth: remove the heads and shells and set them aside. Cut along the back of the shrimp with a small knife and remove the black vein, which is the intestine; you should have about 1.3 pounds (600 g) of cleaned shrimp.
• Place the shrimp in a bowl, add 1 tablespoon of vegetable oil and 1 teaspoon of turmeric, mix well, cover the bowl with plastic wrap, and let them marinate in the fridge while you prepare the other ingredients.
• Clean the vegetables: wash and chop the onion and carrot into large pieces, do the same with the celery stalk, keeping the leaves. Peel the ginger and cut it into not too small pieces.
• Heat the vegetable oil in a saucepan over high heat, then add the celery, carrot, onion, and ginger. Add the shrimp heads and shells, and toast them for 2-3 minutes over high heat, pressing the scraps with a wooden spoon to release all the juices.
• Deglaze with the brandy and let it evaporate completely. Then cover the ingredients with cold water, reduce the heat, and cook for at least 45 minutes. Once the shellfish broth is ready, strain it through a fine-mesh sieve and set it aside.
• While the broth is cooking, prepare the ingredients for the shrimp curry: thinly slice the shallot, then do the same with the garlic cloves. Remove the seeds from the chili and slice it thinly.
• Heat the shellfish broth and keep it handy, then take the marinated shrimp out of the fridge. Heat 2 tablespoons of vegetable oil in a wok, add the shallot, garlic, and chili, and let them sauté over high heat for a few minutes, adding a ladle of broth if necessary. Add the shrimp marinated with turmeric, mix briefly to combine with the sauté, then cover with the shellfish broth and cook for about 5 minutes.
• Meanwhile, mix the red curry paste with 1 teaspoon of rice flour, then add it to the wok along with another ladle of broth. Mix well and cook for another 3-4 minutes.
• Finally, add the chopped parsley, adjust the salt, and turn off the heat. Your delicious shrimp curry is ready to be served!