Kahlua grilled shrimp pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Shrimp -- peeled M |
| 2 | larges | Tomatoes -- sliced |
| 2 | cups | Kahlua -- M |
| 2 | ounces | Hot pepper sauce -- M |
| 2 | cups | Honey -- M |
| 2 | tablespoons | Basil, fresh -- chopped M |
| 1½ | cup | Salad oil -- M |
| 10 | ounces | Hot sauce -- 2 bottles M |
| 2 | tablespoons | Thyme fresh -- chopped M |
| 2 | tablespoons | Cajun seasoned salt -- M |
| 2 | tablespoons | Cilantro fresh -- chopped |
| 2 | tablespoons | Garlic -- chopped M |
| 2 | tablespoons | Parsley -- chopped M |
| 2 | tablespoons | Worcestershire sauce |
| 3 | tablespoons | Red pepper -- chopped |
| 4 | cups | Veal stock |
| 1 | pounds | Angel hair pasta |
| Corn starch -- to thicken | ||
Directions
Mix all marinade ingredients: add shrimp and refrigerate for at least 6 hours. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction: in a 2 quart stock pot.
reduce veal stock on medium heat for about 30 minutes. Dissolve 3 tablespoons of corn starch in ½ cup of warm water: use amount needed to thicken stock to obtain a creamy texture (covers back of spoon) Add Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled shrimp. Garnish with fresh cilantro and grilled tomato. Source: Cajun Men Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip: Marinade ingredients indicated by an M Recipe By : Rhonda Guilbeaux From: Favorite Fruitcakes By Moira Hodg File