Curried Shrimp With Crème Fraîche

BY CHEF JOHN ASH 

This dish features crème fraîche to temper the spice of the Thai curry paste. The lush flavors of the Russian River Chardonnay will be delicious with this slightly spicy curry.

INGREDIENTS

1 lb (21-25) large size shrimp, peeled, deveined and shells reserved

1 c white wine such as Sonoma-Cutrer Chardonnay

3 c chicken stock

2 tbsp fresh lime juice

1/2 tsp salt plus more if desired

1 onion, diced largely (about 2 cups)

2 cloves garlic, peeled and finely sliced

1 tbsp peeled and chopped fresh ginger

1 medium red bell pepper, seeded and cut into large dice

1 tbsp Thai yellow curry paste, or to taste

2 tsp ground turmeric

1 tbsp fish sauce

8 oz crème fraîche

2 tsp sugar or to taste

2 c grape tomatoes, cut in half

Sliced scallions and cilantro sprigs for garnish

INSTRUCTIONS

1. Sliced scallions and cilantro sprigs for garnish. Combine the shrimp shells, wine, and stock and bring to a simmer in a deep saucepan for at least 5 minutes. Strain into a large glass measuring cup and discard shells. Rinse out the saucepan.

2. Meanwhile, combine shrimp, lime juice and salt in a bowl and set aside. Over moderate heat add oil to the saucepan and add the onions, garlic, ginger and peppers and cook, stirring occasionally until softened, about 5 minutes. Add the curry paste, turmeric, sugar and fish sauce and cook for a minute more.

3. Add 2 cups of shrimp stock and crème fraîche and bring to a simmer. Add shrimp and simmer until just cooked through, about 3 minutes. Thin with stock if desired. Stir in tomatoes and season to your taste with more lime juice and fish sauce. Serve in warm bowls and sprinkle scallions and cilantro over. Serve right away with rice if you like!