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.
||tablespoons unsalted butter
||cup fresh orange juice
||cup vadouvan (Indian spice blend)
||lb large shrimp in shell, peeled and deveined
||tablespoon fresh lemon juice
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.
Seafood and Main Course