| 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 |
tb |
Fresh flat-leaf parsley; chopped |
| 2 |
tb |
Fresh cilantro leaves; chopped |
| 1 |
tb |
Fresh basil leaves; ribbon cut |
| 1 |
ts |
Fresh thyme leaves; or more to taste |
|
|
Red pepper flakes; optional to taste |
| 1 |
pk |
Dark brown vegetarian bouillon; or beef bouillon |
| 1/2 |
ts |
Cornstarch |
|
|
Water |
| 1/2 |
|
Red bell pepper; diced |
| 1/2 |
ts |
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
MARINADE
SAUCE
ADDITIONS
1. Peel the shrimp. Salt-wash for about 4 to 5 minutes. Butterfly and
devein.
2. 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.
3. Drain the shrimp, retaining the marinade. Add the bouillon and
cornstarch to the marinade; stir until dissolved.
4. 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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