Best Vadouvan Orange Shrimp Recipes

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VADOUVAN ORANGE SHRIMP



Vadouvan Orange Shrimp image

Here, vadouvan, a south Indian seasoning, 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. Having a batch of vadouvan in the freezer is as good as a pot of gold in our books, says Gourmet magazine. Time does not include the the vadouvan which needs to be made ahead. Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.

Provided by Annacia

Categories     Indian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons unsalted butter
2/3 cup fresh orange juice
1/3 cup onion, blend (Indian Vadouvan seasoning )
1 1/2 lbs large shrimp, in shell peeled and deveined
1 tablespoon fresh lemon juice
2 lbs onions, cut into 1-inch pieces
1 lb shallot, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaf (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red pepper flakes
1/4 teaspoon ground cloves

Steps:

  • VADOUVAN:.
  • (Make ahead).
  • Preheat oven to 350°F with rack in middle.
  • Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.
  • Repeat with shallots, then garlic.
  • Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 20 to 30 minutes.
  • Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
  • Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.
  • Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
  • *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
  • ORANGE SHRIMP:.
  • 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 1/2 tsp salt and add to skillet and saute until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.
  • Serve with steamed rice.

Nutrition Facts : Calories 621.4, Fat 33.9, SaturatedFat 13.2, Cholesterol 260.7, Sodium 996.7, Carbohydrate 52.9, Fiber 5.2, Sugar 14.1, Protein 30.5

VADOUVAN AND ORANGE SHRIMP



VADOUVAN AND ORANGE SHRIMP image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 5

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

Steps:

  • 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 1/2 tsp salt. Add to skillet and sauté until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.

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