In a large pan, saute shrimp in 2 tablespoons of butter until partially cooked and just browned. Set aside.
Add remaining butter to the pan and saute onion until clear.
Add garlic, shallots, and ginger and saute 2-3 minutes.
Add curry powder and cook for one minute.
Turn off flame or remove pan from heat and add Grand Marinier and reduce until almost evaporated.
Add chicken stock and reduce by ⅔.
Add cream and reduce until thickened.
Season with salt and pepper.
Create a slurry with corn starch and a bit of stock and add to thicken to desired consistency.
Return shrimp to pan and heat until fully cooked.
Servings 0