VADOUVAN & ORANGE SHRIMP

By BobD

Ingredients

• 6 SERVINGS
• 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
• ACCOMPANIMENT: steamed rice

Preparation

Step 1

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 saute until just cooked through, about 5 minutes.

Remove from heat and stir in lemon juice.