Creamy Butter Shrimp

1. Remove the shells of the shrimps but leave the tail part if you’d like (optional). Gently cut the surface of the shrimps and devein. Clean well. 2. Pat the cleaned shrimps dry with paper towels. 3. In a bowl, add 0.5 oz. grated Parmigiano Reggiano, 2 tbsp. almond flour, 1/2 tsp. baking powder and 1/4 tsp. curry powder (optional). Mix well. 4. Into the mixture, add in 1 egg and 1 tbsp. water. Mix well until smooth. 5. Pre-heat a pan on medium heat. Add in 3 tsbp. coconut oil. Once the oil is hot, generously coat the shrimps with the batter and pan-fry the shrimps. Do these two to three at a time. 6. Wait until the shrimps turn golden brown and then remove them from the pan. Put on a cooling rock. Pan-fry extra batter if any left. 7. Pre-heat a pan to medium-low heat. Add in 2 tbsp. unsalted butter. Once the butter has melted, add in 1/2 chopped onion. 8. Wait until the onion turns translucent and then add in finely chopped garlic, sliced Thai chilies and 2 tbps. curry leaves. Stir-fry everything until fragrant. 9. Reduce heat to low. Add in 1/2 cup Heavy Cream and 0.3 oz. mature cheddar (optional). Stir until the sauce thickens up to own liking. 10. Add in the battered shrimp and coat well with the sauce. 11. Garnish with sesame seeds and serve! Goes well with cauliflower fried rice.