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Ingredients
12 tablespoons unsalted butter, softened
¼ cup Vadouvan Exotique spice mix
¼ cup red-grapefruit juice
1 pinch sea salt or fleur de sel
⅓ cup kosher salt
2 tablespoons white-wine vinegar
1 pound head-on large gulf shrimp or 9 ounces head-off (12 to 15 count per pound)
1 red grapefruit, peeled and segmented, optional
Preparation
- Step 1
In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
- Step 2
Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
- Step 3
Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.
Vadouvan Exotique is $18 for 3 ounces at le-sanctuaire.com.
For a recipe for Jing's Oxtail Soup, go to nytimes.com/magazine.
Private Notes