Indian split pea soup w seared shrimp & fresh tomato relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === SHRIMP === | ||
| 12 | larges | Shrimp; peeled |
| ½ | teaspoon | Ground cumin seed |
| ½ | teaspoon | Ground cardamom seed |
| ¼ | teaspoon | Finely-minced garlic |
| ¼ | teaspoon | Ground coriander seed |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground clove |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Cayenne pepper |
| 2 | teaspoons | Light vegetable oil; (like safflower) |
| === SOUP === | ||
| 1 | tablespoon | Unsalted butter |
| 1 | cup | Finely-minced onion |
| 4 | teaspoons | Finely-minced garlic |
| 4 | teaspoons | Finely-minced ginger root |
| 1 | teaspoon | Finely-minced jalapeno; or to taste |
| 2 | cups | Yellow split peas; washed |
| 1 | teaspoon | Ground coriander seed |
| 1 | teaspoon | Ground cumin seed |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground clove |
| 8 | cups | Chicken stock |
| === RELISH === | ||
| 1 | cup | Finely-diced fresh tomato |
| ¼ | cup | Finely-chopped onion |
| ¼ | cup | Minced cilantro leaves |
| ½ | teaspoon | Minced jalapeno |
| 2 | teaspoons | Fresh lemon juice |
| ½ | teaspoon | Grated lemon rind |
Directions
In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry. While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl.
Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium-high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut-side down, and saute for 2 to 3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about ¼ cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately. This recipe yields 4 main course servings, or 12 first course servings, using 1 shrimp per cup.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4840 broadcast 03-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-18-1998
Suggested Wine: Scharffenberger Brut Recipe by: David Rosengarten
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