Cur­ried Shrimp with Lemon Grass and Ginger

(serves two if you’re starving)

1 pound raw shrimp, shells, legs and tails removed

2 tbsp butter
1 stalk lemon grass, out­er lay­er removed, fine­ly minced
3 medi­um hot chill­is, minced
10 leaves basil, rolled and chopped (chif­fon­ade)
4 cloves gar­lic, minced
1‑inch knob gin­ger, peeled and minced
3 shal­lots, minced
1 tsp mild cur­ry powder
1/2 tsp gin­ger powder
1 soup can-size can coconut milk, thor­ough­ly shaken
salt and fresh ground black pep­per to taste

In a heavy saucepan, heat but­ter until melt­ed, then add every­thing up to cur­ry pow­der and saute till gin­ger is soft. Add shrimp and cook till JUST pink, then remove shrimp to serv­ing bowl. Add cur­ry and gin­ger pow­ders, then coconut milk, and sea­son to taste. Sim­mer low for 20 min­utes while you steam some rice. Before serv­ing, put shrimps back in and bring heat up high to heat through. Done.