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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 4 |
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found this in my email this morning. i looks great. everyday health most of the prep time is a 30 minute marinating wait. Ingredients:
1 tablespoon split peas, yellow |
1 tablespoon coriander seed |
1 teaspoon cumin seed |
1/4 teaspoon peppercorn, black |
1 medium pepper, red chile, dried, such as thai, cayenne or 1 medium arbol chile |
2 tablespoons cilantro, fresh, finely chopped |
1 teaspoon tamarind paste |
1/2 teaspoon salt |
1 lb shrimp, raw, peeled and deveined |
1 tablespoon oil, canola |
1 tablespoon mustard seeds |
1/4 cup shallot, minced |
1/2 cup water |
Directions:
1. 1. Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes.
2. 2. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
3. 3. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.).
4. 4. Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes.
5. 5. Add water and continue cooking for 1 minute. Serve immediately.
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