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  Caribbean Pasta With Shrimp
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
1 1/2 lb 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

MMMMMSAUCE

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
Instructions:
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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