Sautéed Port St. Joe Shrimp with Red Curry Pan Sauce
24 Port St. Joe shrimp, 16/20 count
4 tablespoons sweet cream butter, divided
2 teaspoons shallots, chopped fine
¼ cup dry white wine
½ cup heavy whipping cream
½ cup coconut milk
2 teaspoons fresh cilantro, chopped
2 tablespoons Thai red curry paste
1 teaspoon Thai fish sauce (optional)
1 teaspoon red chili paste (optional)
2 cups Thai jasmine rice, cooked
Kosher salt to taste
Cracked black pepper to taste
Peel and devein the shrimp and set aside. Heat a large skillet to medium high and add 3 tablespoons butter. When butter begins to brown, add shrimp and cook for 2-3 minutes. Use a slotted spoon to remove shrimp from pan and set on a plate. Add remaining butter, chopped shallots and wine to the shrimp liquid in the pan. Let the mixture come to a boil, then reduce to a simmer and let reduce for 2-3 minutes over medium heat. Add whipping cream, coconut milk, fresh cilantro, curry and fish sauce. Let simmer until slightly thickened; about 8 minutes over medium heat. Add red chili paste for additional heat.
Following directions on back of rice bag, cook the jasmine rice. Divide rice evenly into the center of each plate. Divide shrimp evenly around the mound of rice. Check sauce seasoning, and then spoon sauce around the rice and over the shrimp.