INGREDIENTS

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 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,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 289
Calories From Fat: 229
Total Fat: 26.1g
Cholesterol: 135.9mg
Sodium: 436.6mg
Potassium: 158.3mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 11.1g