Vadouvan Curry Shrimp
- 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
- 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!
vegetable oil, shallots, garlic, butter, shrimp, zest, scallions, kosher salt
Taken from www.epicurious.com/recipes/member/views/vadouvan-curry-shrimp-577cad1a58145bd155a1275b (may not work)