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Kahlua Grilled Shrimp Pasta

By

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

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Rate this recipe 4.5/5 (11 Votes)

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

Details

Adapted from dogpile.com

Preparation

Step 1

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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