- 16 large fresh shrimps [heads on]
- 5 ounces [142 g] angel hair pasta noodles
- Melted butter, to coat
- 6 tablespoons [90 g] unsalted butter
- 3/4 cup [190 mL] shrimp broth*
- 3/4 cup [190 mL] chopped green onions, white and green parts
- 1 teaspoon [5 mL] minced garlic
- 3/4 teaspoon [3.75 mL] salt
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] mild paprika
- 1/2 teaspoon [2.5 mL] onion powder
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1/4 teaspoon [1 mL] finely ground black pepper
- 1 tablespoon [15 mL] freshly chopped parsley
Shrimp Broth*
- Shells and heads from shrimps
- 12 to 16 cups [3 to 4 L] water
- Salt and pepper, to taste
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- Shell and deveine shrimps reserving shells and heads; refrigerate shrimps and transfer shells and heads into a large casserole to prepare the broth.
- Pour in water; salt, pepper and stir.
- Bring to a boil, lower heat and leave to simmer over low heat for 1 hour.
- Strain shrimps broth; throw away shells and heads.
- Reserving 3/4 cup [190 mL] shrimp broth, freeze remaining broth for another use.
- Preheat barbecue for direct heat to medium intensity.
- Meanwhile, boil pasta noodles into salted boiling water until 'al dente'; drain and reserve.
- Grill shrimps onto hot barbecue rack for approximately 3 minutes on each side coating shrimps with melted butter, until well-done.
- Melt unsalted butter into a large frypan over medium heat.
- Add grilled shrimps, reserved shrimp broth, chopped green onions, minced garlic, salt, thyme, mild paprika, onion powder, Cayenne pepper and finely ground balck pepper.
- Cook moving frypan back and forth for 1 to 2 minutes.
- Do no stir mixture as sauce could separate.
- Add reserved pasta noodles folding mixture until really hot.
- Serve shrimp pasta noodles onto individual plates, garnished with freshly chopped parsley.
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