Simply Satisfying – Vadouvan Curry Shrimp

Vadouvan is a French-Indian spice mix that gives this dish a sophisticated depth of flavour.  I added scallops to the pot but if you don’t eat shell fish then you can use any firm white fish.  It will taste equally as delicious.  Makes 6 servings.

You can try this recipe once and then adjust spices to taste.  I tend to add a bit more.  It may seem like a lot of ingredients but you’ll need them because once you make this you’ll be making it again.

Recipe

½ tsp. ground cumin

½ tsp. ground cardamom

½ tsp. ground mustard

1/3 tsp. tumeric

¼ tsp. crushed red pepper flakes

½ tsp. ground fenugreek (optional)

1 ½ tsp. thinly sliced fresh curry leaves *(optional)

*(I substituted with a bit of madras curry powder)

2 Tbsp. vegetable oil

4 large shallots, thinly sliced lengthwise

6 large garlic cloves, thinly sliced lengthwise

¾ tsp. kosher salt, divided

2 Tbsp. unsalted butter

24 large shrimp (about 1 ¼ lbs.) shelled and deveined.

2 Tbsp. fresh lime juice

2 scallions, thinly sliced

1 tsp. yellow mustard seeds, toasted for garnish (optional)

lime wedges for serving.

In a small bowl, combine cumin, cardamom, ground mustard, tumeric, and red pepper flakes.  Add curry leaves (or curry powder instead) and fenugreek, if using.

In a large skillet, heat oil over medium heat.  Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes.  Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more.  Add ¼ tsp. salt and 1 tsp. spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes.  Scrape mixture into a medium bowl.  Return skillet to stove.

Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes.

Add shrimp (or whatever white fish you’re using) in an even layer and season with ¼ tsp. salt.  Cook over medium heat until shrimp start to curl, about 1 minute per side.  Sprinkle with 2 tsp. spice mixture and continue to cook, stirring, until fragrant and shrimp are almost cooked through, about 2 minutes more.  Stir in shallot-garlic mixture and lime juice and simmer until heated through, about 1 minute more.  Season with remaining ¼ tsp. salt.

Spoon shallot-garlic mixture onto 6 small plates.  Add 4 shrimp to each plate and scatter on top scallions and toasted mustard seeds, if using.  Serve with lime wedges.

Sides: serve with basmati rice and a green veggie like French cut string beans or asparagus.