Kahlua Grilled Shrimp Pasta

this dish was a Gold Medal winner in the 1988 Acadiana Culinary Classic

Photo by Bob N.
Adapted from dogpile.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from dogpile.com

Ingredients

  • Shrimp

  • 4

    Lbs shrimp 10/15 count

  • 2

    Large tomatoes divided into 6 even slices

  • Marinade

  • 2

    cups Kahlua

  • 2

    oz hot pepper sauce

  • 2

    cups honey

  • 2

    Tblsp fresh basil chopped

  • 1 1/2

    cup salad oil

  • 2

    10 oz bottles hot sauce

  • 2

    Tblsp fresh Thyme chopped

  • 2

    Tblsp Cajun seasoning

  • 2

    Tblsp cilantro chopped

  • 2

    Tblsp garlic chopped

  • 2

    Tblsp parsley chopped

  • Pasta

  • 2

    Tblsp Worcestershire sauce

  • 3

    Tblsp red pepper chopped

  • 4

    cups veal stock

  • 1

    lb angel hair pasta

  • corn starch to thicken

Directions

Mix all marinade ingredients and shrimp and refrigerate for at least 6 hours Grill shrimp and tomato Cook pasta in 2 qt stock pot according to instructions Reduce veal stock on medium heat for about 30 minutes Dissolve 3 Tblsp of cornstarch in 1/2 cup warm water use as needed to thicken stock to obtain a creamy texture (covers back of spoon) Add Worcesteshire sauce, red pepper, and pasta serve warm topped with grilled shrimp Garnish with fresh cilantro and grilled tomato

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