| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Pasta, Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Shrimp — peeled M |
| 2 |
lg |
Tomatoes — sliced |
| 2 |
c |
Kahlua — M |
| 2 |
oz |
Hot pepper sauce — M |
| 2 |
c |
Honey — M |
| 2 |
tb |
Basil, fresh — chopped M |
| 1 1/2 |
c |
Salad oil — M |
| 10 |
oz |
Hot sauce — 2 bottles M |
| 2 |
tb |
Thyme fresh — chopped M |
| 2 |
tb |
Cajun seasoned salt — M |
| 2 |
tb |
Cilantro fresh — chopped |
| 2 |
tb |
Garlic — chopped M |
| 2 |
tb |
Parsley — chopped M |
| 2 |
tb |
Worcestershire sauce |
| 3 |
tb |
Red pepper — chopped |
| 4 |
c |
Veal stock |
| 1 |
lb |
Angel hair pasta |
|
|
Corn starch — to thicken |
INSTRUCTIONS
Mix all marinade ingredients: add shrimp and refrigerate for at least 6
hours. Grill shrimp and tomato over charcoal fire with mesquite and oak
wood. Cook pasta according to package direction: in a 2 quart stock pot.
reduce veal stock on medium heat for about 30 minutes. Dissolve 3
tablespoons of corn starch in 1/2 cup of warm water: use amount needed to
thicken stock to obtain a creamy texture (covers back of spoon) Add
Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled
shrimp. Garnish with fresh cilantro and grilled tomato. Source: Cajun Men
Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This
dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip:
Marinade ingredients indicated by an M
Recipe By : Rhonda Guilbeaux
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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