Vadouvan Curry-Spiced Shrimp
Fresh, plump shrimp are seasoned with a flavorful Vadouvan curry powder then sautéed to perfection. The shrimp are plated atop a silky kabocha squash purée alongside a bright lentil salad that's been dressed in a simple citrus-Dijon vinaigrette. This elegant, composed meal from Chef Forgione is a true restaurant-quality dish, served up in minutes from the comfort of your very own kitchen.
Nutritional facts
Protein
32g
Carbs
50g
Calories
450kcal
Fat
13g
Ingredients
Chives, Vadouvan, Canola and Olive Oil Blend, Kabocha Squash, Sun Dried Tomatoes, Butter, Extra Virgin Olive Oil, Carrots, Red Onion, Celery, Coriander, Butternut Squash, Shrimp, Garlic, Dijon Mustard, Heavy Cream, Onion, Kosher Salt, Cucumber, Brown Lentils, Lemon Juice, Orange Juice, Ginger, Italian Parsley
Contains milk, shellfish, celery, mustard.
Reviews
4.4
Based on 557 reviews
Valerie · 08/03/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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