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Name: Kahlua Shrimp Jerk with Red Peppers on Angel Hair Pasta
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 8 oz shrimp Medium; 5 oz Jerk sauce; 2 oz Honey; 1 oz Kahlua or more to taste; 2 cloves Garlic minced; 2 tb flat-leaf parsley Fresh; 2 tb Fresh cilantro leaves; Red pepper flakes optional; 1 pk Dark brown vegetarian; 1/2 ts Cornstarch; Water; 1/2 Red bell pepper diced; 1/2 ts Worcestershire sauce;; Vegetable cooking spray; 6 oz Angel hair pasta or more; 2 1/4 c broccoli; steamed Chopped; Fresh herbs optional; 1 tb Fresh basil leaves ribbon; 1 ts thyme leaves Fresh, or more

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INGREDIENTS

8 oz shrimp ; Medium
MARINADE
5 oz Jerk sauce
2 oz Honey
1 oz Kahlua ; or more to taste
2 cloves Garlic ; minced
2 tb flat-leaf parsley ; Fresh
2 tb Fresh cilantro leaves
Red pepper flakes ; optional
SAUCE
1 pk Dark brown vegetarian
1/2 ts Cornstarch
Water
1/2 Red bell pepper ; diced
1/2 ts Worcestershire sauce;
ADDITIONS
Vegetable cooking spray
6 oz Angel hair pasta ; or more
2 1/4 c broccoli; steamed ; Chopped
Fresh herbs ; optional
1 tb Fresh basil leaves ; ribbon
1 ts thyme leaves ; Fresh, or more

INSTRUCTIONS

1. Peel the shrimp. Salt-wash for about 4 to 5 minutes. Butterfly and devein. 2. Combine marinade ingredients in a non-reactive bowl. Taste and increase sweetness, if desired, with additional kahlua. Add the shrimp to the marinade. Toss to coat. The marinade should cover the shrimp. Set aside to bloom for 30 to 60 minutes. 3. Drain the shrimp, retaining the marinade. Add the bouillon and cornstarch to the marinade; stir until dissolved. 4. Spray a wok and heat it over a high burner. Stir fry the shrimp quickly, draining any moisture that collects so that the shrimp sear. When pink, push shrimp up the walls of the wok. Add the marinade and allow to bubble until the edges turn translucent (less than 1 minute). Thin the sauce with water (preferrably from the pasta or vegetable). Reduce the heat and add the red bell pepper additional herbs if using. Taste and add Worcestershire sauce, if you desire. Serve at once on pasta with vegetable on the side. SOURCES: Recipe adapted from Ken Vemons KAHLUA GRILLED SHRIMP ON ANGEL HAIR PASTA, an entry in a Louisianna Festival (cookbook #1; Lou Ana Gardens, Inc) Recipe was posted on Brendas RecipeCafe mailing list by Dena Goad (11/7/98). The original made 5+1/2 cups of sauce based on Tiger Sauce and Kahlua for 2 pounds of shrimp. The sauce was discarded and the shrimp were grilled on a mesquite fire. We reduced and reproportioned the ingredients so that we retained the sauce for the pasta. REVIEW: Very attractive on the plate. Kick with after kick. Sweet. We liked it and would serve as part of a party/ buffet menu. Haunting flavor. The red pepper flakes were over-kill. A chile-head meal. [11/12/98] Tested by kitpath@earthlink.net [Per Serving - Calories 496; Fat 5g (9%cff); Cholesterol 116mg; 80g carbs; 28g protein; 5g fiber] Recipe by: Hanneman november 1998 (See source note) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 12, 1998, converted by MM_Buster v2.0l.

NOTES

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Kahlua Shrimp Jerk with Red Peppers on Angel Hair Pasta

8 oz shrimp Medium
 MARINADE
5 oz Jerk sauce
2 oz Honey
1 oz Kahlua or more to taste
2 cloves Garlic minced
2 tb flat-leaf parsley Fresh
2 tb Fresh cilantro leaves
 Red pepper flakes optional
 SAUCE
1 pk Dark brown vegetarian
1/2 ts Cornstarch
 Water
1/2 Red bell pepper diced
1/2 ts Worcestershire sauce;
 ADDITIONS
 Vegetable cooking spray
6 oz Angel hair pasta or more
2 1/4 c broccoli; steamed Chopped
 Fresh herbs optional
1 tb Fresh basil leaves ribbon
1 ts thyme leaves Fresh, or more

1. Peel the shrimp. Salt-wash for about 4 to 5 minutes. Butterfly and  devein.    2. Combine marinade ingredients in a non-reactive bowl. Taste and increase  sweetness, if desired, with additional kahlua. Add the shrimp to the  marinade. Toss to coat. The marinade should cover the shrimp. Set aside to  bloom for 30 to 60 minutes.    3. Drain the shrimp, retaining the marinade. Add the bouillon and  cornstarch to the marinade; stir until dissolved.    4. Spray a wok and heat it over a high burner. Stir fry the shrimp quickly,  draining any moisture that collects so that the shrimp sear. When pink,  push shrimp up the walls of the wok. Add the marinade and allow to bubble  until the edges turn translucent (less than 1 minute). Thin the sauce with  water (preferrably from the pasta or vegetable). Reduce the heat and add  the red bell pepper additional herbs if using. Taste and add Worcestershire  sauce, if you desire. Serve at once on pasta with vegetable on the side.    SOURCES: Recipe adapted from Ken Vemons KAHLUA GRILLED SHRIMP ON ANGEL  HAIR PASTA, an entry in a Louisianna Festival (cookbook #1; Lou Ana  Gardens, Inc) Recipe was posted on Brendas RecipeCafe mailing list by Dena  Goad (11/7/98). The original made 5+1/2 cups of sauce based on Tiger Sauce  and Kahlua for 2 pounds of shrimp. The sauce was discarded and the shrimp  were grilled on a mesquite fire. We reduced and reproportioned the  ingredients so that we retained the sauce for the pasta. REVIEW: Very  attractive on the plate. Kick with after kick. Sweet. We liked it and would  serve as part of a party/ buffet menu. Haunting flavor. The red pepper  flakes were over-kill. A chile-head meal. [11/12/98] Tested by  kitpath@earthlink.net [Per Serving - Calories 496; Fat 5g (9%cff);  Cholesterol 116mg; 80g carbs; 28g protein; 5g fiber]    Recipe by: Hanneman november 1998 (See source note)    Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 12, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 3

Calories: 384
Calories from Fat: 29 (8%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.2g
Cholesterol 154.4mg		47 %
Sodium 154.5mg		5 %
Potassium 547.2mg		14 %
Total Carbohydrate 61.7g		18 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 56.8g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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