Island shrimp and coconut pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 6 | Jumbo white tiger shrimp | |
| 1 | tablespoon | Fresh basil |
| 4 | ounces | Rice Cream; (see recipe below) |
| 4 | ounces | Penne Pasta; cooked |
| 2 | tablespoons | Roma tomato; peeled, seeded and chopped |
| 3 | tablespoons | Coconut; toasted and divided |
| 2 | tablespoons | Shallots |
| 3 | ounces | Chicken stock |
| 1 | teaspoon | Capers |
| Salt and Pepper to taste | ||
| 3 | ounces | Julienned vegetables |
| 3 | slices | Fresh mozzarella |
Directions
For Gourmet Friday from Raoul Taillon/Quails Restaurant Directions: Prepare rice cream. Set aside. Heat oil in sauté pan. Add shrimp, salt, pepper, shallots, garlic, basil and vegetables. Sauté lightly, add tomatoes, capers, 2 T coconut, chicken stock and rice cream.
Cook on medium high heat until warmed thoroughly. Season with salt and pepper and serve over pasta. Top with cheese and remaining coconut. Serves 1.
Rice Cream Directions: Mix 2 c cooked rice and 12 oz chicken stock in blender until smooth. NOTE: This makes much more than you'll need for one serving.
Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Apr 10, 1998