Kahlua Grilled Shrimp Pasta

By BobN

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

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