Caribbean Pasta with Shrimp
INGREDIENTS:
4 cloves garlic, minced
1/4 cup minced shallots
1 tablespoon minced fresh ginger root
3 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 1/2 cups tomato – peeled, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon whole allspice berries
1/2 cup chicken stock
1/4 cup brandy-based orange liqueur (Grand Marnier?)
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons chile paste
8 ounces rotini pasta
1 1/2 pounds medium shrimp – peeled and deveined
1/2 cup fresh cilantro, sliced
PREPARATION:
In a little bowl, combine garlic, shallots, ginger and oil. In another little bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and cool both until ready to utilize.
Bring a large pot of gently salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Saute till garlic starts to sizzle however has not browned. Stir the tomato mix, then put into the saute pan.
Stir in the shrimp, and toss till they become pink, about 2 minutes. Instantly include the pasta. Toss and stir up until well combined and pasta is heated up through. Taste and change flavorings, specifically salt.
Transfer to a heated platter and sprinkle on the cilantro. Serve simultaneously.
In another small bowl, integrate green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Stir in the shrimp, and toss until they end up being pink, about 2 minutes. Immediately add the pasta. Stir and toss up until well integrated and pasta is warmed through.
