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
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
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
Number Of Ingredients 9
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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