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12 medium shrimp, peeled and deveined, tails on
4 ounces uncooked rigatoni pasta
1/2 tablespoon minced garlic
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 tablespoon chopped fresh parsley
1 cup diced roma tomatoes
1 tablespoon thinly sliced green onion
1 tablespoon crumbled feta cheese
- Sweet Tequila Marinade:
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup olive oil
1/2 tablespoon tequila
2 tablespoons sweet chili sauce
- Veloute Sauce:
2-1/2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
Pinch salt
Pinch white pepper
Thread shrimp onto 4 bamboo skewers. Combine marinade ingredients
and brush generously over shrimp; reserving some marinade for basting.
Let shrimp marinate at least 30 minutes, refrigerated.
Meanwhile, prepare Veloute Sauce: Bring chicken stock to boil in small
saucepan; remove from heat.
Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly
blended, about 2 minutes. Gradually add hot stock, stirring until sauce boils
and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced
by about half. Strain into small bowl.
Bring pot of water to boil and add pasta. Cook until al dente, or according to
instructions on package. Drain.
Grill shrimp over medium heat, turning at least once and basting with marinade each turn.
Shrimp is done when medium-rare.
In a skillet, saute garlic in butter. Stir in lemon juice, lemon peel and parsley.
Stir in Veloute Sauce. Add cooked pasta and stir gently until sauce just starts to thicken.
Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from
skewers and place on top of pasta. Sprinkle with crumbled feta cheese and green onion. Serves 2.
Approximate nutritional information, per serving: 720 calories, 35 g total fat, 14 g saturated fat, 210 mg cholesterol, greater than 1,800 mg sodium, 75 g carbohydrate, 4 g fiber, 21 g sugar, 28 g protein
Source: From General Manager John Vaughan of The Bubba Gump restaurant in Kailua-Kona, Hawaii,
published in the Honolulu Star Advertiser, Sep 15, 2010
4 ounces uncooked rigatoni pasta
1/2 tablespoon minced garlic
1 tablespoon butter, softened
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 tablespoon chopped fresh parsley
1 cup diced roma tomatoes
1 tablespoon thinly sliced green onion
1 tablespoon crumbled feta cheese
- Sweet Tequila Marinade:
1 tablespoon minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup olive oil
1/2 tablespoon tequila
2 tablespoons sweet chili sauce
- Veloute Sauce:
2-1/2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
Pinch salt
Pinch white pepper
Thread shrimp onto 4 bamboo skewers. Combine marinade ingredients
and brush generously over shrimp; reserving some marinade for basting.
Let shrimp marinate at least 30 minutes, refrigerated.
Meanwhile, prepare Veloute Sauce: Bring chicken stock to boil in small
saucepan; remove from heat.
Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly
blended, about 2 minutes. Gradually add hot stock, stirring until sauce boils
and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced
by about half. Strain into small bowl.
Bring pot of water to boil and add pasta. Cook until al dente, or according to
instructions on package. Drain.
Grill shrimp over medium heat, turning at least once and basting with marinade each turn.
Shrimp is done when medium-rare.
In a skillet, saute garlic in butter. Stir in lemon juice, lemon peel and parsley.
Stir in Veloute Sauce. Add cooked pasta and stir gently until sauce just starts to thicken.
Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from
skewers and place on top of pasta. Sprinkle with crumbled feta cheese and green onion. Serves 2.
Approximate nutritional information, per serving: 720 calories, 35 g total fat, 14 g saturated fat, 210 mg cholesterol, greater than 1,800 mg sodium, 75 g carbohydrate, 4 g fiber, 21 g sugar, 28 g protein
Source: From General Manager John Vaughan of The Bubba Gump restaurant in Kailua-Kona, Hawaii,
published in the Honolulu Star Advertiser, Sep 15, 2010