Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish

Total Time:
2 hr 25 min
Prep:
1 hr 15 min
Cook:
1 hr 10 min

Yield:
4 main course servings,or 12 f

Ingredients
  • 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
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 2-3 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


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