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Ingredients
- 4 lb Shrimp -- peeled M
- 2 lrg Tomatoes -- sliced
- 2 c. Kahlua -- M
- 2 ounce Warm pepper sauce -- M
- 2 c. Honey -- M
- 2 Tbsp. Basil, fresh -- minced M
- 1Â 1/2 c. Salad oil -- M
- 10 ounce Warm sauce -- 2 bottles M
- 2 Tbsp. Thyme fresh -- minced M
- 2 Tbsp. Cajun seasoned salt -- M
- 2 Tbsp. Cilantro fresh -- minced
- 2 Tbsp. Garlic -- minced M
- 2 Tbsp. Parsley -- minced M
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. Red pepper -- minced
- 4 c. Veal stock
- 1 lb Angel hair pasta
- Â Â Corn starch -- to thicken
Directions
- Mix all marinade ingredients: add in shrimp and chill for at least 6 hrs. Grill shrimp and tomato over charcoal fire with mesquite and oak wood. Cook pasta according to package direction: in a 2 qt stock pot.
- reduce veal stock on medium heat for about 30 min. Dissolve 3 Tbsp. of corn starch in 1/2 c. of hot water: use amount needed to thicken stock to obtain a creamy texture (covers back of spoon) Add in Worcesterhire sauce, red pepper, and pasta. Serve hot topped with grilled shrimp. Garnish with fresh cilantro and grilled tomato.
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3929g | |
| Calories 4090 | |
| Calories from Fat 370 | 9% |
| Total Fat 41.61g | 52% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 2758mg | 919% |
| Sodium 6226mg | 259% |
| Potassium 6402mg | 183% |
| Total Carbs 458.31g | 122% |
| Dietary Fiber 23.2g | 77% |
| Sugars 96.81g | 65% |
| Protein 444.32g | 711% |
