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  • Island Shrimp And Coconut Pasta

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    Island Shrimp And Coconut Pasta
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. Oil
    • 6 x Jumbo white tiger shrimp
    • 1 Tbsp. Fresh basil
    • 4 ounce Rice Cream, (see recipe below)
    • 4 ounce Penne Pasta, cooked
    • 2 Tbsp. Roma tomato, peeled, seeded and minced
    • 3 Tbsp. Coconut, toasted and divided
    • 2 Tbsp. Shallots
    • 3 ounce Chicken stock
    • 1 tsp Capers Salt and Pepper to taste
    • 3 ounce Julienned vegetables
    • 3 slc Fresh mozzarella

    Directions

    1. Directions: Prepare rice cream. Set aside. Heat oil in saute/fry pan. Add in shrimp, salt, pepper, shallots, garlic, basil and vegetables. Saute/fry lightly, add in tomatoes, capers, 2 Tablespoons coconut, chicken stock and rice cream.
    2. Cook on medium high heat till warmed thoroughly. Season with salt and pepper and serve over pasta. Top with cheese and remaining coconut.
    3. Serves1.
    4. Rice Cream Directions: Mix 2 c cooked rice and 12 ounce chicken stock in blender till smooth.
    5. NOTE: This makes much more than you'll need for one serving.

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