Best 2 Vadouvan Curry Shrimp Recipes

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Embark on a culinary journey with Vadouvan Curry Shrimp, a delectable dish that tantalizes the taste buds with its symphony of flavors. Originating from the vibrant Indian state of Tamil Nadu, Vadouvan Curry, also known as Vadouvan Paste, is a unique blend of spices that forms the heart of this dish. This enchanting curry captivates with its warm, nutty aroma, while the succulent shrimp, cooked to perfection, adds a delightful texture and savory flavor. Dive into the diverse recipes presented in this article, each offering a slightly different take on this classic dish. Discover variations that showcase the versatility of Vadouvan Curry, from a creamy coconut-based version to a fiery tomato-based rendition. Whether you prefer mild or bold flavors, these recipes cater to a range of palates. Prepare to be captivated by the enchanting allure of Vadouvan Curry Shrimp, a culinary delight that promises to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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 CURRY SHRIMP



Vadouvan Curry Shrimp image

Number Of Ingredients 9

1 RawSpiceBar's Indo-French Vadouvan
2 tbsp vegetable oil
4 shallots
6 garlic cloves, minced
2 tbsp. butter
24 large shrimp
2 limes, 1 for juice & zest, 1 wedged
2 scallions
1 Kosher salt, to taste

Steps:

  • 1. In a large skillet, heat oil over medium heat. Add shallots and cook until they start to soften, about 2 minutes. Add garlic and stir until fragrant, additional 1-2 minutes. 2. Add 2 tbsp water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. 3. Add pinch salt plus 1 tsp RawSpiceBar's Indo-French Vadouvan. Cook over medium heat until fragrant, 1-2 minutes. Transfermixture to bowl and set aside. Return skillet to stove. 4. Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer plus salt to taste. 5. Cook over medium heat, about 1 minute per side. Add with 2 tsp RawSpiceBar's Indo-French Vadouvan and continue to cook, about 2 minutes more. 6. 6. Stir in shallot-garlic mixture pluslime juice & zest and simmer about 1 minute more. 7. Serve with lime wedges and enjoy!

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
  • Toast the spices before using them. This will help to release their flavor and aroma.
  • Don't be afraid to experiment with different flavors. Vadouvan curry is a versatile dish that can be easily customized to your taste.
  • Serve the curry with your favorite sides. Rice, quinoa, or naan bread are all great options.

Conclusion:

Vadouvan curry shrimp is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The combination of spices and coconut milk creates a rich and flavorful sauce that is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give this one a try.

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