Patinette Rigatoni with Spicy Rock Shrimp
Posted by CookinMom May 29, 2001
Source: Patinette at the Museum of Contemporary Art, Los Angeles, California
Yield: 24 cups
2 pounds rigatoni, cooked
1 cup corn kernels, grilled
1/2 cup yellow onions, sliced, grilled
1/2 cup green onions, sliced, grilled
1 cup red onions, sliced, grilled
1 pound rock shrimp, seared, seasoned to taste
with chile flakes
2 ounces dill, chopped
1/2 cup dried tomato, rehydrated, diced
1/3 cup shallot, diced
4 ounces extra-virgin olive oil
2 ounces sherry vinegar
Salt and pepper to taste
Toss all ingredients together; serve.
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