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1
In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper.
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2
Marinate refrigerated for one hour.
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3
For the soup: In a heavy-bottomed pot, melt the butter over medium heat.
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4
Add the onion, garlic ginger root and jalapeno.
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5
Saute for two minutes, stirring.
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6
Add the split peas, coriander, cumin, celery seed, cinnamon and clove.
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7
Mix well.
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8
Add the chicken stock, stir again, and bring to a boil.
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9
Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft.
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10
You may need to add more chicken stock if the peas become too thick and dry.
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11
While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl.
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12
Season to taste.
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13
When the soup is ready, butterfly the marinated shrimp, removing the veins.
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14
Place in a heavy saute pan over medium high heat.
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15
Add two tablespoons of vegetable oil, swirling around the pan.
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16
Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked.
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17
Turn the shrimp over, and cook the spiced side for 1 minute.
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18
Remove from pan.
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19
With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot.
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20
Stir well.
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21
If the soup looks too thick, add a little chicken stock.
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22
Season to taste.
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23
Ladle hot soup into four wide soup bowls.
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24
Mix in most of the tomato relish, saving about 1/4 cup.
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25
Place three shrimp in the center of each bowl.
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26
Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp.
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27
Top that with a few fresh cilantro leaves.
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28
Serve immediately.
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29
Recommended Wine: Scharffenberger Brut
