INDIAN SHRIMP WITH CILANTRO LIME RICE ENJOY DAN:

        INDIAN SPICED SHRIMP WITH CILANTRO LIME RICE by CHEF DAN:

Serves 6

INGREDIENTS:

1 tablespoon yellow split peas

1-tablespoon coriander seeds

1 teaspoon cumin seeds

1/4-teaspoons black peppercorns

2 teaspoons turmeric

1 teaspoon cayenne pepper

2 teaspoon garam masala

1 tablespoon olive oil

2 garlic cloves, minced

2 tablespoons fresh finely chopped cilantro

2 teaspoons tamarind concentrate

1/2-teaspoon sea salt

1 pound raw shrimp, peeled and deveined

1 teaspoon yellow mustard seeds

2 shallots, minced

1 (13 OZ) can coconut milk

DIRECTIONS:

1.   Toast split peas, next 6 ingredients in a skillet over medium-heat.

2.   Shaking pan occasionally, until peas turn reddish brown.

3.   The spices become fragrant, about 2-3 minutes.

4.   Transfer to a plate and let cool.

5.   Grind in a spice grinder and grind until the mixture is smooth.

6.   Combine garlic, cilantro, tamarind and salt, place in a zip-lock bag.

7.   Place shrimp in a zip-lock bag with the marinate.

8.   Place in the refrigerate, no longer than 1 hour.

9.   Heat oil in a skillet over medium-high heat when sizzling.

10.                Add mustard seed when they begin to pop.

11.                Cover skillet and when they stop popping add shallots and the shrimp and cook until shrimp turn pink, about 2 minutes.

12.                Add coconut milk and continue cooking until heated through.

CILANTRO LIME RICE:

1 cup rice, Jasmine, Arborio, or Basmati

2 cups water or chicken stock

1 tablespoon olive oil plus 1 teaspoon

Zest of one lime,  

1 tablespoon lime juice

2 cloves garlic, minced

1/2-teaspoon ground cumin

DIRECTIONS:

1.   Rinse rice under water until water runs clear, drain.

2.   In a sauce pan add water or stock, rice and bring to a boil.

3.   Reduce heat cover and simmer 15 minutes.

4.   Turn off heat and let steam for 10 minutes.

5.   In a food processor add ingredients and blend until smooth adding oil as the blender runs.

6.   Fluff the rice with a rice paddle and add 1 teaspoon.

7.   Then add the cilantro mixture.

8.   Fold the rice until well combined and the rice is green.

9.   Season with sea salt and freshly ground black pepper.

ENJOY DAN:                                                      GUTOM NA