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Add a photoIf 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.
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Ingredientes
- 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
Direcciones
- ACCOMPANIMENT: steamed rice
- 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.
- RECIPE BY MELISSA ROBERTS
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 946g | |
| Calories 1410 | |
| Calories from Fat 716 | 51% |
| Total Fat 81.21g | 102% |
| Saturated Fat 46.05g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 1217mg | 406% |
| Sodium 1018mg | 42% |
| Potassium 1629mg | 47% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.3g | 10% |
| Protein 140.13g | 224% |
