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  • VADOUVAN AND ORANGE SHRIMP

    1 vote
    VADOUVAN AND ORANGE SHRIMP
     
    by steven barile
    10 recipes
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    If you make our Fricassee of Game Hen with Creamy Leeks and Vadouvan, you’ll understand why we’re so wild about this twice-cooked South Indian spice blend—it adds a deep, uniquely meaty flavor to almost anything. Having a batch in the freezer is as good as a pot of gold in our books. Here, vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with tangy orange juice to make an addictive sauce for plump, sweet shrimp.

    Ingredients

    • 6 tablespoons unsalted butter
    • 2/3 cup fresh orange juice
    • 1/3 cup vadouvan (Indian spice blend)
    • 1 1/2 lb large shrimp in shell, peeled and deveined
    • 1 tablespoon fresh lemon juice

    Directions

    1. ACCOMPANIMENT: steamed rice
    2. Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is golden brown, about 2 minutes.
    3. Add juice and vadouvan, then increase heat to medium-high and boil, swirling skillet occasionally, until liquid is syrupy and reduced by about half, about 2 minutes.
    4. Toss shrimp with 1/2 tsp salt. Add to skillet and sauté until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.
    5. RECIPE BY MELISSA ROBERTS

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