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
27g
Carbs
36g
Calories
400kcal
Fat
15g
Ingredients
Shrimp, Butternut Squash, Orange Juice, Brown Lentils, Kabocha Squash, Lemon Juice, Cucumber, Extra Virgin Olive Oil, Red Onion, Heavy Cream, Carrots, Onion, Sun Dried Tomatoes, Dijon Mustard, Celery, Kosher Salt, Butter, Ginger, Garlic, Vadouvan, Chives, Italian Parsley, Bay Leaf
Contains milk, mustard, sulphur dioxide sulphites, celery, crustacean shellfish (Shrimp).
Reviews
4.4
Based on 783 reviews
Shirley · 09/09/26
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About Marc Forgione
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, *Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant*, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
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