Recipe for Island Shrimp and Coconut Pasta 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 tbl Oil
6 x Jumbo white tiger shrimp
1 tbl Fresh basil
4 oz Rice Cream, (see recipe below)
4 oz Penne Pasta, cooked
2 tbl Roma tomato, peeled, seeded and chopped
3 tbl Coconut, toasted and divided
2 tbl Shallots
3 oz Chicken stock
1 tsp Capers
Salt and Pepper to taste
3 oz Julienned vegetables
Instructions:
Instructions: Directions: Prepare rice cream. Set aside. Heat oil in saute pan. Add shrimp, salt, pepper, shallots, garlic, basil and vegetables. Saute 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 youll need for one serving.

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