Last Monday, I started a new job. It’s been a hectic week—meeting new people, and learning a new culture. The last thing I want to do when I get home is to cook an elaborate meal. In my previous post, I highlighted how vadouvan spices can really add deep and exotic flavors to protein.
Since, I made a large batch of vadouvan, I was able to make this healthy and flavorful vadouvan and orange shrimp delight in the time it would have taken me to order take-out.
Orange Juice is used as the main acid in this dish and adds a tangy flavor that compliments the shrimp and enhances the vadouvan. Imagine a south Indian curry with shrimp—fragnant, and aromatic. Jasmine rice helps soak up the buttery sauce.
Ingredients
| 6 |
tablespoons unsalted butter |
| ⅔ |
cup fresh orange juice |
| ⅓ |
cup vadouvan (Indian spice blend) |
| 1 ½ |
lb large shrimp in shell, peeled and deveined |
| 1 |
tablespoon fresh lemon juice |
Serves
4
Cook Time
25 minutes
Directions
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.
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.
Toss shrimp with ½ tsp salt. Add to skillet and sauté until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.
Credit
Gourmet Magazine
Filed Under
Seafood and Main Course
Ingredients Used
Shrimp
1 Comment
“You have me convinced. I'll be making vadouvan spices this weekend. All of a sudden, I keep seeing it pop up in restaurant menus. ”
—Isabelle, 5 months ago