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J. Budziszewski
Caribbean Pasta with Shrimp
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood, Grains, Meats
Caribbean
Seafood, Main dish, Jaw
4
Servings
INGREDIENTS
1 1/2
lb
Raw medium shrimp
4
Cloves garlic, finely minced
1/4
c
Minced shallots
1
tb
Finely minced ginger
3
tb
Flavorless cooking oil
8
oz
Your favorite pasta
1/2
c
Cilantro sprigs
1
Green bell pepper, seeded
And chopped
1 1/2
c
Seeded, chopped ripe tomatos
2
ts
Curry powder
1/2
ts
Allspice berries, finely
Crushed
1/2
c
Chicken stock
1/4
c
Grand Marnier
2
tb
Thin soy sauce
1
tb
Light brown sugar
2
ts
Corn starch
1
ts
Caribbean or asian chile
Sauce
INSTRUCTIONS
SAUCE
Advance preparation: Shell, devein and split the shrimp lengthwise nearly
in half, then refrigerate. In a small bowl, combine the garlic, shallots,
ginger and oil. In separate containers, set aside the pasta and cilantro,
In a small bowl, combine all the ingredients for the sauce, then
refrigerate. Advance prep. can be done up to 8 hours before you begin.
Final cooking steps: Chop the cilantro. Bring 4 quarts of water to a rapid
boil. Lightly salt the water; then cook the pasta according to
instructions. When the pasta lose4s its rax texture but is still firm,
remove from heat and drain. Meanwhile, place a 12 or 14 inch saute pan over
high heat. When hot, add the garlic-oil mixture. Saute until the garlic
begins to sizzle but has not browned. Stir the sauce, then pour into the
saute pan. Bring the sauce to a rapid boil and cook until it begins to
thicken, about 3 minutes. Stir in the shrimp. Stir and toss the shrimp
until they turn pink and have just lost their raw interior, about 2
minutes. Immediately add the pasta. Stir and toss until evenly combined and
well heated. Taste and adjust the seasonings, especially for salt. Transfer
the pasta to a heated platter . Sprinkle on the cilantro and serve at once.
Posted to MM-Recipes Digest V3 #293
Date: Wed, 23 Oct 1996 20:01:24 -0500
From: jessann doe <jessann@texas.net>
A Message from our Provider:
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