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Ingredients
- 3 Tbsp. Oil
- 6 x Jumbo white tiger shrimp
- 1 Tbsp. Fresh basil
- 4 ounce Rice Cream, (see recipe below)
- 4 ounce Penne Pasta, cooked
- 2 Tbsp. Roma tomato, peeled, seeded and minced
- 3 Tbsp. Coconut, toasted and divided
- 2 Tbsp. Shallots
- 3 ounce Chicken stock
- 1 tsp Capers Salt and Pepper to taste
- 3 ounce Julienned vegetables
- 3 slc Fresh mozzarella
Directions
- Directions: Prepare rice cream. Set aside. Heat oil in saute/fry pan. Add in shrimp, salt, pepper, shallots, garlic, basil and vegetables. Saute/fry lightly, add in tomatoes, capers, 2 Tablespoons coconut, chicken stock and rice cream.
- Cook on medium high heat till warmed thoroughly. Season with salt and pepper and serve over pasta. Top with cheese and remaining coconut.
- Serves1.
- Rice Cream Directions: Mix 2 c cooked rice and 12 ounce chicken stock in blender till smooth.
- NOTE: This makes much more than you'll need for one serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 566g | |
| Calories 1560 | |
| Calories from Fat 574 | 37% |
| Total Fat 65.28g | 82% |
| Saturated Fat 17.12g | 68% |
| Trans Fat 1.05g | |
| Cholesterol 67mg | 22% |
| Sodium 725mg | 30% |
| Potassium 860mg | 25% |
| Total Carbs 196.62g | 52% |
| Dietary Fiber 9.1g | 30% |
| Sugars 4.98g | 3% |
| Protein 45.36g | 73% |
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