Kahlua Shrimp Jerk with Red Peppers on Angel Hair Pasta
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3 Servings
8.00 oz Medium shrimp
MMMMM--------------------------MARINADE-------------------------------
5.00 oz Jerk sauce
2.00 oz Honey
1.00 oz Kahlua; or more to taste
2.00 Garlic cloves; minced
2.00 tb Fresh flat-leaf parsley;
-chopped
2.00 tb Fresh cilantro leaves;
-chopped
1.00 tb Fresh basil leaves; ribbon
-cut
1.00 ts Fresh thyme leaves; or more
-to taste
1.00 Red pepper flakes; optional
-to taste
MMMMM---------------------------SAUCE--------------------------------
1.00 pk Dark brown vegetarian
-bouillon; or beef bouillon
0.50 ts Cornstarch
1.00 Water
0.50 Red bell pepper; diced
0.50 ts Worcestershire sauce;
-optional to taste
MMMMM-------------------------ADDITIONS------------------------------
1.00 Vegetable cooking spray
6.00 oz Angel hair pasta; or more
2.25 c Chopped broccoli; steamed
1.00 Fresh herbs; optional
-garnish
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;
28 g protein; 5g fiber]
Recipe by: Hanneman november 1998 (See source note)
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 12, 1998,
M0^00000,M0^00000
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