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.
Learn the story behind this dish in our series The Recipe.
2000s Recipes + Menus
Vadouvan and Orange Shrimp
Serves 4
- Active time:25 min
- Start to finish:25 min (not including making vadouvan)
September 2008
- 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
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Accompaniment:
steamed rice
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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.
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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.
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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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