Zephyr Wright-Inspired Shrimp Curry

Steps

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1. 1
   Dissolve the chicken bouillon cube in a cup of boiling water and set aside. (Alternatively, use 1 cup prepared chicken broth.)
   ▶ ≈0:40
2. 2
   Season the peeled, deveined, tail-removed shrimp with table salt and black pepper, then set aside.
   ▶ ≈1:13
3. 3
   Melt unsalted butter in a 12-inch skillet over medium heat while dicing the onion.
   ▶ ≈1:56
4. 4
   Once the butter is melted, add the diced onion and salt, cooking for about 5 minutes until softened and lightly browned.
   ▶ ≈2:44
5. 5
   Add the flour, curry powder, sugar, and ground ginger, stirring to combine and bloom the spices.
   ▶ ≈3:14
6. 6
   Pour in the whole milk and the reconstituted chicken broth, stirring constantly to prevent lumps. Scrape up the fond and bring to a simmer, allowing the flour to thicken the sauce.
   ▶ ≈3:40
7. 7
   Add the seasoned shrimp to the simmering sauce and cook for 2 to 4 minutes until pink and cooked through, stirring occasionally to ensure even cooking.
   ▶ ≈5:16
8. 8
   Add the fresh lemon juice to brighten the flavors, then serve over rice.
   ▶ ≈6:28