Ok, if I’m totally honest, John basically won in the Caribbean shrimp pasta-off between him and me for Jess’s birthday. Here’s his recipe, though mine is still worth checking out as well, hehe.
This, btw, was gotten off of AllRecipes.com
*4 clovces garlic, minced
*1/4 cup minced shallots
*1 tablespoon minced fresh ginger root
*3 tablespoos olive oil
*1 green bell pepper, seeded and chopped
*1.5 cups tomato, peeled, seeded and chopped
*2 tsp curry powder
*1/2 tsp whole allspice berries (practically, allspice ground will be fine)
*1/2 cup chicken stock
*1/4 cup Grand Marnier or similar orange liqueur
*2 tbsp soy sauce
*1 tbsp brown sugar
*2 tsp cornstarch
*2 tbsp chile paste
*8 oz rotini pasta
*1.5 lbs medium shrimp, peeled and deveined
*1/2 cup fresh cilantro, chopped
In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Coer and refrigerate both until ready to use.
Bring a large pot of salted water to a boil. Add pasta and cook 8-10 minutes until al dente; drain.
Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about three minutes.
Stir in the shrimp, and toss until they become pink, about two minutes. Immediately add the pasta. Stir and toss until well-combined and pasta is heated through. Taste and adjust seasonings, especially salt.
Transfer to a heated platter and sprinkle on the cilantro. Serve immediately (or in our case, after a long ride to Baltimore).
