Recipe - Caribbean Pasta With Shrimp

1 One half pound Raw medium shrimp
4 Cloves garlic, finely minced
One fourth cup Minced shallots
1 tablespoon Finely minced ginger
3 tablespoon Flavorless cooking oil
8 ounce Your favorite pasta
One half cup Cilantro sprigs

SAUCE
1 Green bell pepper, seeded
And chopped
1 One half cup Seeded, chopped ripe tomatos
2 teaspoon Curry powder
One half teaspoon Allspice berries, finely
Crushed
One half cup Chicken stock
One fourth cup Grand Marnier
2 tablespoon Thin soy sauce
1 tablespoon Light brown sugar
2 teaspoon Corn starch
1 teaspoon 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 garlicoil 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 MMRecipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:01:24 0500

From: jessann doe jessann@texas.net