Caribbean pasta with shrimp Recipe

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Caribbean pasta with shrimp

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Asian, Caribbean, Central American, Chinese, Entrees, Ethnic, North American, Pastas & Noodles, Seafood, Shrimp

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Ingredients:

1 1/2	lbs	Raw medium shrimp
4		Cloves garlic, finely minced
1/4	cup	Minced shallots
1	tbsp	Finely minced ginger
3	tbsp	Flavorless cooking oil
8	oz	Your favorite pasta
1/2	cup	Cilantro sprigs
		SAUCE
1		Green bell pepper, seeded
		And chopped
1 1/2	cup	Seeded, chopped ripe tomatos
2	tsp	Curry powder
1/2	tsp	Allspice berries, finely
		Crushed
1/2	cup	Chicken stock
1/4	cup	Grand Marnier
2	tbsp	Thin soy sauce
1	tbsp	Light brown sugar
2	tsp	Corn starch
1	tsp	Caribbean or asian chile
		Sauce

Procedures:

1	Advance preparation: shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
2	In a small bowl, combine the garlic, shallots, ginger and oil.
3	In separate containers, set aside the pasta and cilantro, in a small bowl, combine all the ingredients for the sauce, then refrigerate.
4	Advance prep.
5	Can be done up to 8 hours before you begin.
6	Final cooking steps: chop the cilantro.
7	Bring 4 quarts of water to a rapid boil.
8	Lightly salt the water; then cook the pasta according to instructions.
9	When the pasta lose4s its rax texture but is still firm, remove from heat and drain.
10	Meanwhile, place a 12 or 14 inch saute pan over high heat.
11	When hot, add the garlic-oil mixture.
12	Saute until the garlic begins to sizzle but has not browned.
13	Stir the sauce, then pour into the saute pan.
14	Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
15	Stir in the shrimp.
16	Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
17	Immediately add the pasta.
18	Stir and toss until evenly combined and well heated.
19	Taste and adjust the seasonings, especially for salt.
20	Transfer the pasta to a heated platter .
21	Sprinkle on the cilantro and serve at once