Indian Spiced Shrimp

Indian Spiced Shrimp

Makes 4 servings, 3/4 cup each

The magic in this dish happens in the spice grinder, where all the
layers of flavor are brought together before cooking even begins. Serve with brown
basmati rice.

1 tablespoon yellow split peas
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 dried red chile, such as Thai. cayenne or chile de arbol
2 tablespoons finely chopped fresh cilantro
1 teaspoon tamarind concentrate or 2 tablespoons lime juice
1/2 teaspoon salt, or to taste
1 pound raw shrimp (16-20 per pound), peeled and deveined
1 tablespoon canol a oil
1 teaspoon black or yellow mustard seeds
1/4 cup minced shallots
1/2 cup water

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. Grind in a spice
grinder or mortar and pestle until the mixture is the texture of finely
ground black pepper.
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.)

Heat oil in the skillet 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. Add water and continue cooking
for 1
minute. Serve immediately.

Per serving;45 minutes (including 30 minutes marinating time)
180 calories; 6 g fat (1 g sat. 3 g mono); 172 mg cholesterol; 7 g
carbohydrate; 24 g protein; 2 g fiber; 463 mg sodium. Selenium (64% daily
value), Iron (20% dv).

Highly acidic, tart and complex-tasting tamarind fruit is used
extensively in southern Indian cooking. The pulp is extracted and stored in paste
form as tamarind concentrate. It is widely available in Indian grocery
stores and other ethnic supermarkets. It will keep in a covered container in the
refrigerator for up to 1 year. Lime juice is an acceptable substitute.