Kahlua Grilled Shrimp Pasta
By BobN
this dish was a Gold Medal winner in the 1988 Acadiana Culinary Classic
Rate this recipe
4.6/5
(12 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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