Recipe - Island Shrimp And Coconut Pasta

3 tablespoon Oil
6 Jumbo white tiger shrimp
1 tablespoon Fresh basil
4 ounce Rice Cream; (see recipe
below)
4 ounce Penne Pasta; cooked
2 tablespoon Roma tomato; peeled, seeded
and chopped
3 tablespoon Coconut; toasted and divided
2 tablespoon Shallots
3 ounce Chicken stock
1 teaspoon Capers
Salt and Pepper to taste
3 ounce Julienned vegetables
3 sl Fresh mozzarella

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 cup cooked rice and 12 ounce 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@juno.com (Angela Norton) on Apr 10,
1998