Vadouvan Orange Shrimp Recipe

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Ingredients:

Serving

6 tbsp 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 tbsp 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 tsp fenugreek seeds
1 tbsp thinly sliced fresh curry leaf (optional)
1 tbsp ground cumin
1 tsp ground cardamom
1 tsp brown mustard seeds
3/4 tsp turmeric
1/2 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1/4 tsp ground cloves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	521.21 Kcal (2182 kJ)
Calories from fat	298.26 Kcal
		% Daily Value*
Total Fat	33.14g	51%
Cholesterol	49.49mg	16%
Sodium	104.73mg	4%
Potassium	942.16mg	20%
Total Carbs	53.06g	18%
Sugars	22.41g	90%
Dietary Fiber	9.71g	39%
Protein	8.41g	17%
Vitamin C	52mg	87%
Vitamin A	0.2mg	7%
Iron	3.4mg	19%
Calcium	152.8mg	15%

Amount Per 100 g
Calories	114.54 Kcal (480 kJ)
Calories from fat	65.55 Kcal
		% Daily Value*
Total Fat	7.28g	51%
Cholesterol	10.88mg	16%
Sodium	23.01mg	4%
Potassium	207.04mg	20%
Total Carbs	11.66g	18%
Sugars	4.93g	90%
Dietary Fiber	2.13g	39%
Protein	1.85g	17%
Vitamin C	11.4mg	87%
Iron	0.8mg	19%
Calcium	33.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.4

Points
14

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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