Ok, John and I made dueling Caribbean shrimp pasta dishes once for a party and his won, so I’ll eventually have to get his recipe. In the meantime, here’s mine.
*1 package bow tie pasta
*some allspice
*1 tbsp frozen orange juice concentrate, thawed
*1 tsp ground thyme
*¼ teaspoon minced Scotch bonnet pepper (don’t use seeds, and be very careful not to get in your eyes)
*12 oz shrimp, peeled and deveined
*cooking spray
*½ cup chicken broth
*1/3 cup chopped scallions (green parts only)
*2 tbsp lemon juice
*some dark sesame oil
*a touch of Dijon mustard
*salt
*¾ cup diced mango (make sure the mango is ripe)
*1 cup diced papaya (I often have trouble finding papaya, so if I can’t get it, I just double the mango)
Cook pasta according to package directions. Drain and set aside.
Combine allspice, orange juice, thyme, oil and pepper. Add shrimp and toss. Coat skillet with cooking spray. Cook shrimp over medium heat 3-5 minutes. Remove from heat.
Combine chicken broth, green onions, lemon juice, sesame oil, mustard, salt and vegetable oil in large bowl. Add fruit – toss to combine. Add pasta – repeat. Top with shrimp and serve immediately.
1 Comment
February 17, 2008 at 5:03 am
[...] shrimp pasta-off between him and me for Jess’s birthday. Here’s his recipe, though mine is still worth checking out as well, [...]