Vadouvan Orange Shrimp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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