Hello everyone and thanks for stopping by!
I have partnered with RawSpiceBar for this week’s post and recipe. RawSpiceBar is an online store that sources, mixes, and delivers world class spices directly to your door. The possibilities are endless with their array of global flavors that are freshly ground in small batches before shipping directly to you. As most of you know by now my recipes tend to end up in the Asian category. This one is no exception as my first RawSpiceBar box contained a packet of vadouvan curry (more on this later). Pairing this flavor profile with grilled shrimp seemed like the right idea and a great recipe was born. So, sit back, grab a nice glass of Reisling, and enjoy this post for Grilled Vadouvan Curry Shrimp.
Grilled Vadouvan Curry Shrimp
With RawSpiceBar you receive 3 freshly ground, recipe-ready flavor kits direct to your door each month. Once you add your own local, fresh ingredients you can cook 3 globally inspired meals for 3-4 people. My first box contained, Indo-French Vadouvan, Peppercorn Chai, and Unpumpkin Pie Spice.
If you want to try RawSpiceBar for yourself I have a special coupon code for $5 off a 6 or 12-month subscription. Just use FLAVOR6 to get your discount.
I used the Indo-French Vadouvan spice packet for this recipe. This curry mixture contains onion, garlic, cumin seeds, mustard seeds and fenugreek. A perfect base for the aromatics planned in this recipe.
The ingredients for this dish are simple: Shrimp (colossal shrimp were used here but any shrimp will do), spring onion, butter, garlic, shallots, lime, and soba noodles.
Making this dish on the Big Green Egg called for an array of mise en place at the ready.
Once the Big Green Egg was preheated to 350° the shrimp were rubbed with kosher salt and 1/2 of the vadouvan spice packet. They were grilled for 2 minutes per side or until the shrimp started to curl and turn pink.
Once the shrimp were removed I placed the Little Griddle Anywhere Skillet on the cooking surface to preheat, then added a little vegetable oil along with the shallots and garlic.
When the aromatics were soft I added browned butter along with the shrimp for a quick sautee.
I served the curry shrimp over a bowl of soba noodles with lime slices on the side. So delicious!
- 1 Packet of RawSpiceBar vadouvan miz
- 2 Tbsp. vegetable oil
- 3 large shallots thinly sliced
- 8 garlic cloves, thinly sliced lengthwise
- ¾ tsp. kosher salt
- 2 Tbsp. butter
- 1.25 Lbs. large shrimp shelled and deveined
- 2 Tbsp. fresh lime juice
- 2 scallions, thinly sliced
- Lime wedges, for serving
- Preheat the BGE to 350°
- Cook the shrimp over direct heat with half the vadouvan mix and some of kosher salt
- Once the shrimp are cooked about ½ way (2 minutes each side) take off the grill and set aside
- Place the skillet on the cooking surface of the BGE and preheat
- Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes
- Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more
- Add ¼ teaspoon salt and the remaining spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes
- Scrape mixture into a medium bowl
- Return skillet to stove
- Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes
- Add shrimp and cook over medium heat until shrimp start to curl, about 2 minute per side
- Stir in shallot, garlic mixture, lime juice, and simmer until heated through, about 1 minute more
- Season with remaining ¼ teaspoon salt
- Spoon the shallot, garlic mixture on top of a bowl of soba noodles (cooked), place shrimp on top of the mixture, and serve with lime wedges.