Recipe - Indian Split Pea Soup

=== SHRIMP ===
12 lg Shrimp; peeled
One half teaspoon Ground cumin seed
One half teaspoon Ground cardamom seed
One fourth teaspoon Finelyminced garlic
One fourth teaspoon Ground coriander seed
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground clove
1/8 teaspoon Salt
1 pn Cayenne pepper
2 teaspoon Light vegetable oil; (like
safflower)
=== SOUP ===
1 tablespoon Unsalted butter
1 cup Finelyminced onion
4 teaspoon Finelyminced garlic
4 teaspoon Finelyminced ginger root
1 teaspoon Finelyminced jalapeno; or
to taste
2 cup Yellow split peas; washed
1 teaspoon Ground coriander seed
1 teaspoon Ground cumin seed
1 teaspoon Celery seed
One half teaspoon Ground cinnamon
One fourth teaspoon Ground clove
8 cup Chicken stock
=== RELISH ===
1 cup Finely minced fresh tomato
One fourth cup Finelychopped onion
One fourth cup Minced cilantro leaves
One half teaspoon Minced jalapeno
2 teaspoon Fresh lemon juice
One half teaspoon Grated lemon rind

In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander,
cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one
hour. For the soup: In a heavybottomed pot, melt the butter over medium
heat. Add the onion, garlic ginger root and jalapeno. Saute for two
minutes, stirring. Add the split peas, coriander, cumin, celery seed,
cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring
to a boil. Turn heat down to low and simmer slowly, partially covered, for
about one hour, or until split peas are just soft. You may need to add more
chicken stock if the peas become too thick and dry. While the soup is
cooking, prepare the relish, toss all six ingredients together in a bowl.
Season to taste. When the soup is ready, butterfly the marinated shrimp,
removing the veins. Place in a heavy saute pan over mediumhigh heat. Add
two tablespoons of vegetable oil, swirling around the pan. Add the shrimp,
cutside down, and saute for 2 to 3 minutes, or until just cooked. Turn the
shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a
wooden spoon, crush a few of the soft peas in the soup against the side of
the pot. Stir well. If the soup looks too thick, add a little chicken
stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in
most of the tomato relish, saving about One fourth cup. Place three shrimp in the
center of each bowl. Divide the remaining tomato relish among four bowls,
placing it in the center of the shrimp. Top that with a few fresh cilantro
leaves. Serve immediately. This recipe yields 4 main course