Sauce Pierre

Heat butter in a large skillet over medium-high heat until foaming, then add chopped onion and cook for 3-4 minutes until softened and translucent.

Add crushed garlic to the skillet and cook for 1 minute until fragrant, stirring continuously to prevent browning.

Stir in the sliced mushrooms and dried thyme, cooking for 3-4 minutes until the mushrooms release their moisture and begin to brown.

Add the cleaned and deveined shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and are nearly cooked through.

Remove the skillet from heat and carefully pour in the brandy, then return to heat and simmer for 2-3 minutes to reduce the alcohol and concentrate flavors.

Stir in the Thai sauce and dairy cream, combining well with the shrimp and mushroom mixture until the sauce is smooth and evenly colored.

Simmer over medium-low heat for 2-3 minutes, stirring occasionally, until the sauce reaches a consistent, velvety consistency and the shrimp are fully cooked through.

Taste and adjust seasoning as needed, then serve immediately over rice, pasta, or with crusty bread to accompany the sauce.