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
450
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
Reviews
4.3
Based on 642 reviews
Maninder · 05/19/25
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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