Recipe - Curried Coconuty Shrimp
Categories: Indonesian, Seafood, Hot, Curried Coconuty Shrimp
24 Shrimp, shelled and deveined
2 tablespoon Butter or margarine
4 cup Coconut milk
1 cup Curry Spice Paste
1 tablespoon Julienned fresh basil
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Curried Coconuty Shrimp recipe makes 4 Servings
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