Kahlua grilled shrimp pasta

1 Servings

Ingredients

Quantity Ingredient
4 pounds Shrimp -- peeled M
2 larges Tomatoes -- sliced
2 cups Kahlua -- M
2 ounces Hot pepper sauce -- M
2 cups Honey -- M
2 tablespoons Basil, fresh -- chopped M
1½ cup Salad oil -- M
10 ounces Hot sauce -- 2 bottles M
2 tablespoons Thyme fresh -- chopped M
2 tablespoons Cajun seasoned salt -- M
2 tablespoons Cilantro fresh -- chopped
2 tablespoons Garlic -- chopped M
2 tablespoons Parsley -- chopped M
2 tablespoons Worcestershire sauce
3 tablespoons Red pepper -- chopped
4 cups Veal stock
1 pounds Angel hair pasta
Corn starch -- to thicken

Directions

Mix all marinade ingredients: add shrimp and refrigerate for at least 6 hours. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction: in a 2 quart stock pot.

reduce veal stock on medium heat for about 30 minutes. Dissolve 3 tablespoons of corn starch in ½ cup of warm water: use amount needed to thicken stock to obtain a creamy texture (covers back of spoon) Add Worcesterhire sauce, red pepper, and pasta. Serve warm topped with grilled shrimp. Garnish with fresh cilantro and grilled tomato. Source: Cajun Men Cook/Ken Veron; chef & owner of Cafe Vermilionville. Lafayette, La. This dish was a Gold Medal Winner in the 1988 Acadiana Culinary Classic. Tip: Marinade ingredients indicated by an M Recipe By : Rhonda Guilbeaux From: Favorite Fruitcakes By Moira Hodg File

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