Name: Caribbean Pasta with Shrimp
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

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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