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Shrimp in Vadouvan Brown Butter

by Christine Tura on June 30, 2016

Appetizers! Who wouldn't love something warm, fragrant and tasty to get you right in the mood to enjoy the meal ahead. Add a warm twist shrimp with “cocktail” sauce that uses Vadouvan in this Shrimp in Vadouvan Brown Butter recipe.


For the Vadouvan Brown Butter:
  • 2-3 tablespoons Vadouvan
  • 1/2 pound (2 sticks) unsalted butter

For the Shrimp in Vadouvan Brown Butter:
  • Vadouvan brown butter
  • Large shelled and deveined shrimp
  • Chives (for optional garnish)


For the Vadouvan Brown Butter:
  1. Melt the butter in a saucepan with high sides. Simmer over medium heat until the solids that form on the bottom of the pan turn a caramel color (and not until they’re dark brown), about 10 minutes.
  2. Turn off the heat, add the Vadouvan and stir. The butter will foam up (which is why you need the high-sided pan).
  3. Set aside for at least an hour before using. (There’s no need to strain the butter.) Vadouvan brown butter will keep in the fridge for several months, so you’ll want to make a full batch to keep on hand.

To make Shrimp in Vadouvan Brown Butter:
  1. Warm enough Vadouvan brown butter to amply cover the bottom of a skillet over medium heat for about two minutes.
  2. Add the shrimp and cook, turning once, until they are cooked through, about 5 minutes total.
  3. Garnish with chopped chives, parsley or cilantro, if desired, and serve immediately with extra Vadouvan brown butter on the side for dipping.
  4. This dish also makes a delicious light lunch or first course for dinner served over salad greens dressed with a simple lemon vinaigrette.


Click here to buy Vadouvan spice and other herbs and spices


Source: Domestic Daddy


Photo credit to:  Domestic Daddy