Tigers in Paradise… this has NOTHING to do with CATS!
First, you start with a clump of fresh Tiger prawns (’bout a pound or so)…
Peel ‘em and put ‘em in a bowl with some teriaki sauce and a smidge of pineapple juice.
In a two story steamer… (you’ve seen ‘em before, the stainless steel pot that has two nested baskets inside) put the bottom basket in, and put enough water in the pan so there’s about 3 inches depth in the bottom basket… put ‘er on the burner and crank on the heat… while the water’s gettin’ warm, dice up a little green pepper, slice some broccoli and fresh carrots, maybe a bit of squash and put it all in the top steamer basket. Season with black pepper, a little garlic powder, some rosemary and a smidge of herbes de provence… put the lid on and wait for the water to boil… save about 2 tablespoons of the diced green pepper for later.
when the water begins to boil, dump about 225g of penne pasta… that’s half a box of Barillo Penne to most middle Americans… and set the dinger for 14 minutes.
when the dinger shows 11 minutes left, put a tablespoon, nah make it 2 tablespoons of extra virgin olive oil into a saute pan and set ‘er for medium high…
after about a minute… add 1/4 tsp of minced garlic to the oil and watch it sizzle…
with 9 minutes left on the timer, drop the tigers into the hot oil, stir ‘em for two minutes, then turn down the heat to medium…
in a microwave save coffee mug, put 3 tablespoons of butter and nuke for 45 seconds. Add 1 shot of Captain Morgans spiced rum and nuke another 30 seconds… add two table spoons of brown sugar and 1/4 cup of pineapple juice to the cup and stir like hell.
When it’s all smooth and mixed together, dump it over the shrimp… add some black pepper, a dash of cayenne and the rest of the diced green pepper…
simmer the shrimp until the dinger for the pasta goes off….
drain the pasta and season it up with one of the following options
a little melted butter and diced garlic or a 2:1 dusting of olive oil:basalmic vinegar and some oregano.
Serve by laying a bed of pasta, and topping with the steamed veggies and tigers…
Wash it down with an Ecco Domani or … if ya really like her a lot and want to get lucky… a Santa Margherita Pino Grigio…
we just had the Cabo (tequila/limes/cilantro/cumin instead of the rum/brown sugar) version for dinner tonight…
yum, I’m off to bed!
