Shrimp with tear-shaped pasta

6 Servings

Ingredients

Quantity Ingredient
1 pounds Raw orzo or melonseed pasta; cooked al dente & drained
1 Stick butter
2½ tablespoon Fresh ginger; cut into fine julienne
1½ tablespoon Yellow mustard seed
⅓ cup Dry roasted unsalted cashews
1½ tablespoon Coconut; shredded fine
⅓ cup Chopped cilantro
¼ cup Olive oil
1½ tablespoon Fresh ginger; cut into fine julienne
1 pounds Raw shrimp (16-20 per lb); peeled; deveined
⅓ cup Chopped scallions
2½ tablespoon Fresh lime juice
Salt & pepper to taste

Directions

PASTA

SHRIMP SAUTE

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 saut‚ for about 2 minutes. Add the precooked pasta, coconut, and cilantro, and cook over medium heat. Toss or saut‚ 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. Saut‚ 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 Glen's MM Recipe Archive, .

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