Prep time, 15 minutes; cooking time, 15 minutes. Serves two people.

◦ 24 medium-sized  thawed, cooked shrimp
◦ 1 full tablespoon Thai spice
◦ 1/3 teaspoon pepper
◦ One small pinch fresh coriander leaves, chopped
◦ 1/2 cup chicken bouillon
◦ 1/3 teaspoon corn starch
◦ 2 tablespoons 15% fresh cream
◦ 2 tablespoons salted butter
 

Place the thai spice and coriander with the butter into a skillet at low temperature. Mix with a spatula for five minutes. Add thawed shrimp and mix. Pour chicken bouillon and cream into a bowl and mix in corn starch. Add liquid to the skillet, increase heat to medium and reduce sauce. Serve over rice.

Pair with: India Pale Ale, Black Toque, Amnesiac

Recipe by Louis Richer