Monday, April 30, 2007

Carribean Shrimp & Pasta

6 ounces uncooked medium bow tie pasta
1 tablespoon ground allspice
1 tablespoon frozen orange juice concentrate
1-1/2 teaspoons vegetable oil, divided
1 teaspoon ground dried thyme leaves
1/4 teaspoon minced scotch bonnet pepper*
12 ounces raw medium shrimp, peeled and deveined
Nonstick cooking spray
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup finely chopped green onions, green tops only
2 tablespoons lemon juice
1 tablespoon sesame oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup diced papaya
3/4 cup diced mango
*Scotch bonnet peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Combine allspice, orange juice concentrate, 1 teaspoon oil, thyme and pepper in small bowl; add shrimp and thoroughly coat. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque. Remove from heat.
3. Combine chicken broth, green onions, lemon juice, sesame oil, mustard, salt and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Serve immediately.

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