Name: Vadouvan Curry Shrimp
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 tbsp. ground cumin; 1/2 tsp. ground cardamom; 1/2 tsp. ground mustard; tsp. turmeric; 1/4 tsp. crushed red pepper flakes; 1 1/2 tsp. thinly sliced fresh curry leaves; 1/2 tsp. ground fenugreek; 2 tbsp. vegetable oil; 4 large shallots; 6 clove garlic; 3/4 tsp. kosher salt; 2 tbsp. butter; 24 large shrimp; 2 tbsp. fresh lime juice; 2 scallions; 1 tsp. yellow mustard seeds; Lime wedges

Step 1In a small bowl, combine cumin, cardamom, ground mustard, turmeric, and red pepper flakes. Add curry leaves and fenugreek, if using.

Step 2In 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 tablespoons water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. Add 1/4 teaspoon salt and 1 teaspoon spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes. Scrape mixture into a medium bowl. Return skillet to stove.

Step 3Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer and season with 1/4 teaspoon salt. Cook over medium heat until shrimp start to curl, about 1 minute per side. Sprinkle with 2 teaspoons 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 1/4 teaspoon salt.

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

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.