Caribbean Pasta With Shrimp Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Raw medium shrimp,
4 Cloves: garlic, finely minced
1/4 cup: Minced shallots,
1 tbsp: Finely minced ginger,
3 tbsp: Flavorless cooking oil,
8 ounce: Your favorite pasta,
1/2 cup: Cilantro sprigs,
SAUCE
1: Green bell pepper, seeded
And chopped,
1 1/2 cup: Seeded, chopped ripe tomatos
2 tsp: Curry powder,
1/2 tsp: Allspice berries, finely
Crushed,
1/2 cup: Chicken stock,
1/4 cup: Grand Marnier,
2 tbsp: Thin soy sauce,
1 tbsp: Light brown sugar,
2 tsp: Corn starch,
1 tsp: Caribbean or asian chile,
Sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp