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yellow split peas water ground turmeric ground cumin jalapenos vegetable oil garlic shallots red pepper kosher salt shrimp Curry
Viewed: 107 - Published at: 6 years agoIngredients
- 1/2 cup yellow split peas, picked over and rinsed well
- 2 cups water
- 18 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 small jalapenos, halved lengthwise, not seeded
- 1 teaspoon vegetable oil
- 2 cloves garlic, peeled and minced
- 2 tablespoons chopped shallots
- 1/4 teaspoon dried red pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 32 large shrimp, in the shell
- Curry-mustard steaming liquid (see recipe)
Method
- Place the split peas, water, turmeric, cumin and jalapenos in a small saucepan and bring to a boil over medium-high heat.
- Reduce heat to a simmer, cover partly and cook for 45 minutes.
- Meanwhile, heat the oil in a small saucepan over medium heat.
- Add the garlic, shallots and pepper flakes and cook until softened, about 2 minutes.
- Remove the jalapenos from the split pea mixture and discard.
- Stir in the shallot mixture.
- Continue cooking, uncovered, until mixture forms a thick paste, about 20 minutes more, stirring often.
- Season with salt.
- With a small, sharp knife, make a slit down the back of each shrimp and use your finger to make a pocket on each side of the shrimp between the shell and the meat.
- Place about 1/2 teaspoon of the dal into each side of each shrimp.
- Press the shell firmly back against the shrimp.
- Place the shrimp in a steamer, cover and steam over the liquid until shrimp are just cooked through, about 3 1/2 minutes.
- Divide among 4 plates and serve immediately.
