Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp neutral oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 medium yellow onion, finely minced
  • 1 medium carrot, cut into 0.5-inch cubes
  • 1 medium Yukon Gold potato, cut into 0.5-inch cubes
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp unsalted butter
  • 2.5 cups seafood dashi or chicken stock
  • 3.2 oz Japanese curry roux cubes
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ketchup

Instructions:

  1. Heat neutral oil in a large deep skillet over medium-high heat. Season shrimp with salt and pepper. Sear for 1 minute per side until just pink and opaque. Remove shrimp immediately and set aside on a plate to prevent overcooking.
  2. In the same skillet, melt the butter. Add the minced onion, carrot cubes, and potato cubes. Sauté for 5–7 minutes until onions are translucent. Stir in the garlic and grated ginger during the last 60 seconds.
  3. Pour in the dashi or chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes or until the potatoes are fork-tender.
  4. Turn off the heat. Break the curry roux cubes into small pieces and whisk them into the liquid until fully dissolved and the sauce reaches a velvety consistency.
  5. Stir in the honey, soy sauce, and ketchup. Turn the heat back to low. Return the seared shrimp and any juices to the pan. Simmer for 1–2 minutes until the sauce is glossy and the shrimp is heated through.