Caribbean pasta with shrimp

Yield: 4 Servings

Measure Ingredient
1½ pounds Raw medium shrimp
4 Cloves garlic, finely minced
¼ cup Minced shallots
1 tablespoon Finely minced ginger
3 tablespoons Flavorless cooking oil
8 ounces Your favorite pasta
½ cup Cilantro sprigs
1 Green bell pepper, seeded
And chopped
1½ cup Seeded, chopped ripe tomatos
2 teaspoons Curry powder
½ teaspoon Allspice berries, finely
Crushed
½ cup Chicken stock
¼ cup Grand Marnier
2 tablespoons Thin soy sauce
1 tablespoon Light brown sugar
2 teaspoons Corn starch
1 teaspoon Caribbean or asian chile
Sauce

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.

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