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Name: Shrimp with Tear-Shaped Pasta
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 tb Yellow mustard seed; 1 1/2 tb Coconut; shredded fine; 2 1/2 tb Fresh lime juice; PASTA; SHRIMP SAUTE; 1/3 c Dry roasted unsalted cashews; 1/3 c Chopped cilantro; 1 1/2 tb Fresh ginger; cut into fine; Salt and pepper to taste; 2 1/2 tb Fresh ginger; cut into fine; 1/4 c olive oil; 1 lb Raw orzo or melonseed pasta;; 1 lb Raw shrimp (16-20 per lb);; 1/3 c Chopped scallions; 1 Butter

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INGREDIENTS

1 1/2 tb Yellow mustard seed
1 1/2 tb Coconut; shredded fine
2 1/2 tb Fresh lime juice
PASTA
SHRIMP SAUTE
1/3 c Dry roasted unsalted cashews
1/3 c Chopped cilantro
1 1/2 tb Fresh ginger; cut into fine
Salt and pepper to taste
2 1/2 tb Fresh ginger; cut into fine
1/4 c olive oil
1 lb Raw orzo or melonseed pasta;
1 lb Raw shrimp (16-20 per lb);
1/3 c Chopped scallions
1 Butter

Servings

INSTRUCTIONS

SERVES 6, OR MORE AS AN APPETIZER One of my favorite restaurants in Seattle is located near my office. What luck! It is called Place Pigalle and the owner, Bill Frank, is a fine cook in his own right. He and his chef, Hugh Kohl, developed a dish that I believe is typical of the great things going on in the Pacific Northwest. The use of mustard seed here is very creative and delicious. You can also see the influence of the many ethnic groups that have come to Seattle, especially the Chinese and Thai influences. You simply must go to the restaurant and try this dish. FOR THE PASTA Heat a large frying pan and add the butter, ginger, mustard seed, and cashews, and saute for about 2 minutes. Add the precooked pasta, coconut, and cilantro, and cook over medium heat. Toss or saute this mixture until all ingredients are hot. Set aside, covered, to keep warm. FOR THE SHRIMP SAUTE Heat another large frying pan and add the oil and ginger. saute for 30 seconds. Add the shrimp, scallions, and lime juice, and cook over medium-high heat until the shrimp just changes color (a few minutes). Add salt and pepper. Serve over the hot pasta and garnish with lime segments and cilantro leaves. This is a great main course if you serve it with a green salad and a fresh-fruit tray. From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Shrimp with Tear-Shaped Pasta

1 1/2 tb Yellow mustard seed 
1 1/2 tb Coconut; shredded fine 
2 1/2 tb Fresh lime juice 
  PASTA 
  SHRIMP SAUTE 
1/3 c Dry roasted unsalted cashews 
1/3 c Chopped cilantro 
1 1/2 tb Fresh ginger; cut into fine 
  Salt and pepper to taste 
2 1/2 tb Fresh ginger; cut into fine 
1/4 c olive oil 
1 lb Raw orzo or melonseed pasta; 
1 lb Raw shrimp (16-20 per lb); 
1/3 c Chopped scallions 
1  Butter

SERVES 6, OR MORE AS AN APPETIZER      One of my favorite restaurants in Seattle is located near my office. What  luck! It is called Place Pigalle and the owner, Bill Frank, is a fine cook  in his own right. He and his chef, Hugh Kohl, developed a dish that I  believe is typical of the great things going on in the Pacific Northwest.  The use of mustard seed here is very creative and delicious. You can also  see the influence of the many ethnic groups that have come to Seattle,  especially the Chinese and Thai influences. You simply must go to the  restaurant and try this dish. FOR THE PASTA      Heat a large frying pan and add the butter, ginger, mustard seed, and  cashews, and saute for about 2 minutes. Add the precooked pasta, coconut,  and cilantro, and cook over medium heat. Toss or saute this mixture until  all ingredients are hot. Set aside, covered, to keep warm. FOR THE SHRIMP  SAUTE      Heat another large frying pan and add the oil and ginger. saute for 30  seconds. Add the shrimp, scallions, and lime juice, and cook over  medium-high heat until the shrimp just changes color (a few minutes). Add  salt and pepper. Serve over the hot pasta and garnish with lime segments  and cilantro leaves.      This is a great main course if you serve it with a green salad and a  fresh-fruit tray.    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 6 Servings

Calories: 298
Calories from Fat: 298 (100%)

Amt Per Serving		% DV

	Total Fat 33.3g	44 %
	Saturated Fat 19.7g	98 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 81mg		25 %
Sodium 243.1mg		8 %
Potassium 24.6mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 298

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