Peel and devein the wild Arctic shrimp. Rinse them thoroughly and pat them dry with paper towels.

Finely chop the crimson red onion, garlic cloves, and fresh ginger root.

In a bowl, mix the fragrant curry powder, organic granulated cane sugar, and pink Himalayan salt. Set it aside.

Heat a pan or wok over medium heat. Add the rich butter and let it melt.

Once the butter is melted, add the finely chopped crimson red onion, garlic cloves, and fresh ginger root. Sauté until they turn fragrant and the onions become translucent.

Sprinkle the fine wheat flour over the sautéed aromatics. Stir continuously to make a roux, cooking it for about a minute to remove the raw taste of the flour.

Slowly add the prepared curry powder, sugar, and salt mix to the pan. Stir well to combine with the roux and aromatics.

Gradually pour in the creamy whole milk, stirring constantly to create a smooth curry base. Allow it to simmer for a few minutes until it thickens slightly.

Once the curry base has thickened, add the prepared wild Arctic shrimp to the pan. Stir gently to coat the shrimp with the curry sauce.

Let the shrimp simmer in the curry sauce for about 5-7 minutes or until they turn pink and are cooked through. Ensure not to overcook them, as they can become rubbery.

Taste and adjust seasoning if needed. You can add more salt or sugar according to your preference.

Once the shrimp are cooked, turn off the heat. Allow the curry to sit for a minute or two to meld the flavors.

Serve the Chinese Shrimp Curry hot, garnished with fresh herbs if desired, accompanied by steamed rice or noodles.