Title: Caribbean Pasta with Shrimp
Categories: Seafood, Main dish, Jaw
Yield: 4 Servings

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

-----------------------------------SAUCE-----------------------------------
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

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