Gather the ingredients and chop the vegetables.

Season the shrimps with seasoning powder, garlic, ginger powders, salt, and pepper.

Place a skillet/pot over medium-high heat

Heat the oil and add the onion/shallot and bay leaf then stir. Season with salt and pepper to allow the onions sweat out.

Add the broth, bayleaf and cook until the liquid is almost dry.

Add the cream and butter and whisk and the butter is all melted and warm up (not boiled) you don't want the sauce split. This is like Beurre Blanc sauce but different a little bit.

Place a sieve over a small bowl, and pour the mixture, use a spoon to press all the liquid out.

Pour the liquid (the sieved liquid) back into the skillet add the chopped celery and seasoned shrimps.

Cook for a few minutes until the shrimps are all pink and opaque. Add the lemon juice for some acidity.

Check the seasoning and readjust if necessary.

Toast bread or rolls and gently soak it up with the sauce and the shrimps. You can also add lettuce if you wish to add some.

Serve and enjoy.