INDIAN SPICED SHRIMP ENJOY DAN:

                         INDIAN SPICED SHRIMP 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.

ENJOY DAN:              GUTOM NA