INDIAN
SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Shrimp:
12 large shrimp, peeled
l/2 teaspoon ground cumin seed
1/2 teaspoon ground cardamom seed
1/4 teaspoon finely minced garlic
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon salt
Pinch cayenne pepper
2 teaspoons light vegetable oil (like safflower)
Soup:
1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium onions)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
l teaspoon finely minced jalapeno (adjust to desired heat)
2 cups yellow split peas, washed
l teaspoon ground coriander seed
l teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
Relish:
1 cup finely diced fresh tomato
l/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh lemon juice
l/2 teaspoon grated lemon rind
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. Sauté 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 sauté pan over medium high heat. Add two
tablespoons of vegetable oil, swirling around the pan. Add the
shrimp, cut side down, and sauté for 2-3 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.
Recommended Wine: Scharffenberger Brut
Yield: 4 main course servings, or 12 first course
servings, using 1 shrimp per cup
Prep Time: 1 hours 15 minutes
Cooking Time: 1 hours 10 minutes
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