Indian Spiced Shrimp

Name: Indian Spiced Shrimp
Prep time: 45 min
Cook time: 6 min
Total time: 51 min
Yield: 4 serving, 4 serving(s)
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

Submitted by Halliy

"found this in my email this morning. i looks great. everyday health most of the prep time is a 30 minute marinating wait."

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Ready In:: 51mins
Ingredients:: 13
Yields:: 4 serving
Serves:: 4

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. 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. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
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. 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. Add water and continue cooking for 1 minute. Serve immediately.

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RECIPE SUBMITTED BY

Halliy

I'm a food junky. I also work very hard to eat a healthy varied diet. Almost every weekend i'll spend several hours experimenting to make a delicious nutritious new handful of recipes. When i'm not cooking i'm looking for the next hiking/camping/ backpacking/kayaking trip to take. I swear I'm solar powered. I have a beautiful dog who accompanies me on nearly all trips. I also have a wonderful husband whome holds down the fort until my return. My poor hubby does not have a healthy food palate. He provides me plenty of challenge trying to find healthier (but not obviously) savory foods.

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