Steps

1. Heat Olive Oil (as needed) in a pot and add chopped Onion (2 pcs).
   🕒 00:45
2. Sauté until the onions are lightly colored, drawing out their sweetness.
   🕒 01:05
3. Devein Shrimp (10 pcs) and cut off the heads.
   🕒 01:23
4. Cut the removed shrimp heads in half lengthwise, and the bodies in half.
   🕒 01:51
5. Remove the tomalley from the shrimp heads.
   🕒 02:23
6. Trim off the stem and opposite ends of Zucchini (4 pcs).
   🕒 02:54
7. Cut the zucchini into roughly half lengths, then cut each piece into quarters lengthwise.
   🕒 03:01
8. Add Curry Powder (40g) to the sautéed onions, stir briefly to release aroma, then add Flour (20-40g) and sauté lightly to cook out the raw flour taste.
   🕒 03:45
9. Add White Wine (200cc) and let the alcohol evaporate.
   🕒 04:25
10. Add Whole Tomatoes (1kg) and Water (200cc), lightly season with Salt (to taste), cover, and simmer on very low heat for 10 minutes once boiling.
    🕒 04:39
11. Heat Olive Oil (as needed) in a separate frying pan, add the cut zucchini, and sear until all four sides are nicely browned. Once browned, lightly season with Salt (to taste).
    🕒 05:18
12. In another separate frying pan, heat Olive Oil (as needed), season the flesh side of the shrimp with Salt (to taste), and place them shell-side down.
    🕒 06:00
13. Sear the shrimp from the shell side until the shells turn red, then lightly cook the flesh side.
    🕒 06:31
14. Remove the shrimp from the heat and add Brandy (as needed), then flambé.
    🕒 07:26
15. Add the seared zucchini and Tarragon (10 leaves) to the pot of simmered sauce. Taste and adjust seasoning by adding Salt (to taste).
    🕒 07:50
16. Add the flambéed shrimp to the pot and simmer briefly to infuse the shrimp's aroma into the sauce.
    🕒 08:22
17. Once the shrimp and zucchini are cooked through, plate and serve. Enjoy!
    🕒 09:05