Remove the strings from the celery. Finely chop celery, onion, and garlic.

Prepare the shrimp by slicing open the back, removing the vein, and sprinkling with sake and salt.

Heat butter and garlic in a pot over low heat until fragrant.

Add celery and onion to the pot and sauté over medium heat until the onion becomes translucent.

Mix in curry powder and salt, then add the canned tomatoes and stir well.

Pour in the milk and simmer over medium heat until the mixture thickens.