This is a print preview of "Indian Split Pea Soup With Seared Shrimp And Fresh Tomato Relish" recipe.

Indian Split Pea Soup With Seared Shrimp And Fresh Tomato Relish Recipe
by Global Cookbook

Indian Split Pea Soup With Seared Shrimp And Fresh Tomato Relish
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  Servings: 4


  • 12 lrg Shrimp peeled
  • 1/2 tsp Grnd cumin seed
  • 1/2 tsp Grnd cardamom seed
  • 1/4 tsp Finely-chopped garlic
  • 1/4 tsp Grnd coriander seed
  • 1/4 tsp Grnd cinnamon
  • 1/8 tsp Grnd clove
  • 1/8 tsp Salt
  • 1 pch Cayenne pepper
  • 2 tsp Light vegetable oil (like safflower)
  • 1 Tbsp. Unsalted butter
  • 1 c. Finely-chopped onion
  • 4 tsp Finely-chopped garlic
  • 4 tsp Finely-chopped ginger root
  • 1 tsp Finely-chopped jalapeno or possibly to taste
  • 2 c. Yellow split peas washed
  • 1 tsp Grnd coriander seed
  • 1 tsp Grnd cumin seed
  • 1 tsp Celery seed
  • 1/2 tsp Grnd cinnamon
  • 1/4 tsp Grnd clove
  • 8 c. Chicken stock
  • 1 c. Finely-diced fresh tomato
  • 1/4 c. Finely-minced onion
  • 1/4 c. Chopped cilantro leaves
  • 1/2 tsp Chopped jalapeno
  • 2 tsp Fresh lemon juice
  • 1/2 tsp Grated lemon rind


  1. In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour.
  2. For the soup: In a heavy-bottomed pot, heat the butter over medium heat. Add in the onion, garlic ginger root and jalapeno. Saute/fry for two min, stirring. Add in the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add in 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 possibly till split peas are just soft. You may need to add in more chicken stock if the peas become too thick and dry.
  3. 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/fry pan over medium-high heat. Add in two Tbsp. of vegetable oil, swirling around the pan. Add in the shrimp, cut-side down, and saute/fry for 2 to 3 min, or possibly till just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan.
  4. 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 in a little chicken stock. Season to taste. Ladle warm soup into four wide soup bowls. Fold in most of the tomato relish, saving about 1/4 c.. 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 which with a few fresh cilantro leaves. Serve immediately.
  5. This recipe yields 4 main course servings, or possibly 12 first course servings, using 1 shrimp per c..
  6. Suggested Wine: Scharffenberger Brut