| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Indian |
Taste2 |
4 |
servings |
INGREDIENTS
|
|
=== SHRIMP === |
| 12 |
lg |
Shrimp; peeled |
| 1/2 |
ts |
Ground cumin seed |
| 1/2 |
ts |
Ground cardamom seed |
| 1/4 |
ts |
Finely-minced garlic |
| 1/4 |
ts |
Ground coriander seed |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground clove |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Cayenne pepper |
| 2 |
ts |
Light vegetable oil; (like safflower) |
|
|
=== SOUP === |
| 1 |
tb |
Unsalted butter |
| 1 |
c |
Finely-minced onion |
| 4 |
ts |
Finely-minced garlic |
| 4 |
ts |
Finely-minced ginger root |
| 1 |
ts |
Finely-minced jalapeno; or to taste |
| 2 |
c |
Yellow split peas; washed |
| 1 |
ts |
Ground coriander seed |
| 1 |
ts |
Ground cumin seed |
| 1 |
ts |
Celery seed |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground clove |
| 8 |
c |
Chicken stock |
|
|
=== RELISH === |
| 1 |
c |
Finely-diced fresh tomato |
| 1/4 |
c |
Finely-chopped onion |
| 1/4 |
c |
Minced cilantro leaves |
| 1/2 |
ts |
Minced jalapeno |
| 2 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Grated lemon rind |
INSTRUCTIONS
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 1/4 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 -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Suggested Wine: Scharffenberger Brut
Recipe by: David Rosengarten
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