Vadouvan Orange Shrimp

Directions

1. 1
   VADOUVAN:
2. 2
   (Make ahead).
3. 3
   Preheat oven to 350°F with rack in middle.
4. 4
   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.
5. 5
   Repeat with shallots, then garlic.
6. 6
   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.
7. 7
   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.
8. 8
   Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.
9. 9
   Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
10. 10
    *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
11. 11
    ORANGE SHRIMP:
12. 12
    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.
13. 13
    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.
14. 14
    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.
15. 15
    Serve with steamed rice.