Recipe - Kahlua Shrimp Jerk With Red Peppers On Angel Hair Pasta

8 ounce Medium shrimp

MARINADE
5 ounce Jerk sauce
2 ounce Honey
1 ounce Kahlua; or more to taste
2 Garlic cloves; minced
2 tablespoon Fresh flatleaf parsley;
chopped
2 tablespoon Fresh cilantro leaves;
chopped
1 tablespoon Fresh basil leaves; ribbon
cut
1 teaspoon Fresh thyme leaves; or more
to taste
Red pepper flakes; optional
to taste

SAUCE
1 pack Dark brown vegetarian
bouillon; or beef bouillon
One half teaspoon Cornstarch
Water
One half Red bell pepper; minced
One half teaspoon Worcestershire sauce;
optional to taste

ADDITIONS
Vegetable cooking spray
6 ounce Angel hair pasta; or more
2 One fourth cup Chopped broccoli; steamed
Fresh herbs; optional
garnish

1. Peel the shrimp. Saltwash for about 4 to 5 minutes. Butterfly and
devein.

2. Combine marinade ingredients in a nonreactive 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+One half 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 overkill. A chilehead 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 EATLF Digest by kitpath@earthlink.net on Nov 12, 1998, converted
by MM_Buster v2.0l.