Vadouvan Curry Shrimp with Shallots and Brown Mustard Seeds

This dish offers a complex flavor profile with a simple preparation. Vadouvan Curry Powder, a French curry powder made with warm Indian Spices and ground shallots, is both deeply satisfying while also being light. Pair it with quality shrimp, punchy lime juice, earthy brown mustard seeds, and savory scallions, and you have a delicious, elegant meal.

Ingredients:

• 2 teaspoons SKORDO Vadouvan Curry Powder
• 1 tablespoon grapeseed, avocado, or canola oil
• 2 large shallots, thinly sliced
• 1/2 teaspoon kosher salt
• 1 tablespoon butter
• 12 large shrimp, peeled and deveined
• Juice of 1 lime + lime wedges for serving
• 1 scallion, chopped
• 1 tsp brown mustard seeds

Instructions:

1. Heat oil in a medium skillet over medium heat. Add sliced shallots and cook, stirring occasionally, until they start to soften, about 1 minute. Add 1 tablespoon of water, cover, and reduce heat to low. Cook for about 6-8 minutes, lifting the lid to stir occasionally, until golden and soft. If all the water evaporates and shallots start to stick, add a bit more water.
2. Add 1/8 teaspoon salt and 1 teaspoon SKORDO Vadouvan Curry Powder and cook over medium heat, stirring until fragrant, about 2 minutes. Scrape seasoned shallot mixture into a bowl.
3. Return skillet to stovetop and add butter, cooking over medium heat until butter just starts to brown, about 2 minutes. Add shrimp in an even layer and season with 1/8 teaspoon of salt. Cook over medium heat until shrimp start to curl, about 1 minute per side. Sprinkle shrimp with 1 teaspoon Vadouvan Curry Powder and continue to cook, stirring until the shrimp are almost cooked through, about 2 more minutes.
4. Stir in the shallots and lime juice and simmer until heated through, about 1 more minute. Taste for salt and add more if desired.
5. Spoon shallots onto small plates and add shrimp to each dish. Scatter top with scallions and mustard seeds. Serve with lime wedges and enjoy!