INGREDIENTS

INSTRUCTIONS

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

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