Description
A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate.
Ingredients
- 4 cloves garlic, minced
- ¼ cup minced shallots
- 1 tablespoon minced fresh ginger root
- 3 tablespoons olive oil
- 1 green bell pepper, seeded and chopped
- 1 ½ cups tomato – peeled, seeded and chopped
- 2 teaspoons curry powder
- ½ teaspoon whole allspice berries
- ½ cup chicken stock
- ¼ cup brandy-based orange liqueur (such as Grand Marnier®)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons chile paste
- 8 ounces rotini pasta
- 1 ½ pounds medium shrimp – peeled and deveined
- ½ cup fresh cilantro, chopped
Instructions
- 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. Cover and refrigerate both until ready to use.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or 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 3 minutes.
- Stir in the shrimp
- and toss until they become pink
- about 2 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 at once.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 4