Vadouvan Orange Shrimp

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   VADOUVAN:

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   (Make ahead).

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   Preheat oven to 350u00b0F with rack in middle.

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   Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.

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   Repeat with shallots, then garlic.

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   Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then saute onions, shallots, and garlic (stir often) until golden and browned in spots, 20 to 30 minutes.

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   Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.

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   Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.

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   Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

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    *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.

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    ORANGE SHRIMP:

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    Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is golden brown, about 2 minutes.

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    Add juice and vadouvan, then increase heat to medium-high and boil, swirling skillet occasionally, until liquid is syrupy and reduced by about half, about 2 minutes.

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    Toss shrimp with 1/2 tsp salt and add to skillet and saute until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.

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    Serve with steamed rice.

* Per serving · 4 servings · Values may vary.