Curried coconuty shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Shrimp, shelled and deveined | |
| 2 | tablespoons | Butter or margarine |
| 4 | cups | Coconut milk |
| 1 | cup | Curry Spice Paste |
| 1 | tablespoon | Julienned fresh basil |
Directions
Info: from December 1992"Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 This is served as a spicy appetizer by itself or over pasta.
Saute the shrimp in the butter to just done, being careful not to overcook.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer for a couple of minutes. Serves: 4 Heat Scale: Medium to Hot
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