| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Shrimp | 3 | Servings |
INGREDIENTS
| 8 | oz | Medium shrimp |
| 5 | oz | Jerk sauce |
| 2 | oz | Honey |
| 1 | oz | Kahlua, or more to taste |
| 2 | Garlic cloves, minced | |
| 2 | T | Fresh flat-leaf parsley |
| chopped | ||
| 2 | T | Fresh cilantro leaves |
| chopped | ||
| 1 | T | Fresh basil leaves, ribbon |
| cut | ||
| 1 | t | Fresh thyme leaves, or more |
| to taste | ||
| Red pepper flakes, optional | ||
| to taste | ||
| 1 | Dark brown vegetarian | |
| bouillon or beef | ||
| bouillon | ||
| 1/2 | t | Cornstarch |
| Water | ||
| 1/2 | Red bell pepper, diced | |
| 1/2 | t | Worcestershire sauce |
| optional to taste | ||
| Vegetable cooking spray | ||
| 6 | oz | Angel hair pasta, or more |
| 2 1/4 | c | Chopped broccoli, steamed |
| Fresh herbs, optional | ||
| garnish |
INSTRUCTIONS
Peel the shrimp. Salt-wash for about 4 to 5 minutes. Butterfly and devein. Combine marinade ingredients in a non-reactive bowl. Taste and increase sweetness, if desired, with additional kahlua. Add the shrimp to the marinade. Toss to coat. The marinade should cover the shrimp. Set aside to 'bloom' for 30 to 60 minutes. Drain the shrimp, retaining the marinade. Add the bouillon and cornstarch to the marinade; stir until dissolved. Spray a wok and heat it over a high burner. Stir fry the shrimp quickly, draining any moisture that collects so that the shrimp sear. When pink, push shrimp up the walls of the wok. Add the marinade and allow to bubble until the edges turn translucent (less than 1 minute). Thin the sauce with water (preferrably from the pasta or vegetable). Reduce the heat and add the red bell pepper additional herbs if using. Taste and add Worcestershire sauce, if you desire. Serve at once on pasta with vegetable on the side. SOURCES: Recipe adapted from Ken Vemon's KAHLUA GRILLED SHRIMP ON ANGEL HAIR PASTA, an entry in a Louisianna Festival (cookbook #1; Lou Ana Gardens, Inc) Recipe was posted on Brenda's RecipeCafe mailing list by Dena Goad (11/7/98). The original made 5+1/2 cups of sauce based on Tiger Sauce and Kahlua for 2 pounds of shrimp. The sauce was discarded and the shrimp were grilled on a mesquite fire. We reduced and reproportioned the ingredients so that we retained the sauce for the pasta. REVIEW: Very attractive on the plate. Kick with after kick. Sweet. We liked it and would serve as part of a party/ buffet menu. Haunting flavor. The red pepper flakes were over-kill. A chile-head meal. [11/12/98] Tested by kitpath@earthlink.net [Per Serving - Calories 496; Fat 5g (9%cff); Cholesterol 116mg; 80g carbs; 28g protein; 5g fiber] Recipe by: Hanneman november 1998 (See source note) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 569
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 97.7mg
Sodium: 3639.4mg
Potassium: 1683mg
Carbohydrates: 100.1g
Fiber: 12.5g
Sugar: 22.8g
Protein: 34.8g