Curried Tomato Sauce with Basil
enough for 4 servings
2 medium garlic cloves, minced
11/2 teaspoons curry powder
1 teaspoon sugar
1/2 cup dark beer
1 cup halved cherry tomatoes
3 tablespoons unsalted butter, softened
2 teaspoons thinly sliced fresh basil leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Shrimp or Scallops. Without discarding fat, set skillet over low heat. Add garlic, curry, and sugar; sauté until fragrant, about 15 seconds. Increase heat to high and add beer, scraping bottom of pan with wooden spoon to loosen brown bits. Boil until sauce liquid is reduced to 3 tablespoons, 3 to 4 minutes. Add any accumulated seafood juices and reduce sauce again to 3 tablespoons, about 1 minute more. Remove pan from heat, add tomatoes, and swirl in butter until it melts and thickens sauce. Add basil and season with salt and pepper to taste. Add shrimp or scallops to sauce, toss, and serve immediately.