This delicious curry is so good it’s almost sinful. However the successful use of curry powder and cayenne depends on its original strength (and age). For those not too familiar with curry, a good rule of thumb might be 2 to 2-½ teaspoons curry and ⅛ to ¼ teaspoon each cayenne and ginger per pint of cream.
In a large kettle, bring ample bouillon or salted water to a boil. Add the shrimp, shells on, and cook until they are just pink – not completely cooked (rarely more than a minute). Drain well; shell and devein, and set aside. Saute the celery and shallots in butter until soft. Add the cream and reduce over high heat (it will not burn) until nearly the desired thickness (about 10 minutes). Remove from heat and strain. Add curry, cayenne, and ginger to the strained sauce to taste. Add shrimp and reheat, reducing sauce to desired consistency. Adjust taste with a few drops of lemon juice, if desired, and serve immediately. A lovely, light rice makes the ideal bed for this curry.