| 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>
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