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Melt the butter in a saute pan until golden.
Add the vadouvan and saute until fragrant, about 1 minute.
Add the juice, and increase the heat to a boil. Reduce the liquid by about half, until syrupy, about 3-4 minutes.
Add the shrimp, and saute until cooked, about 5 minutes. Serve over rice.
Serve with steamed pea pods over rice or other grain. I especially liked this dish with quinoa, the taste blended well with the vadouvan.
This recipe was provided by The Spice House.