Title: Curried Coconuty Shrimp
Categories: Indonesian, Seafood, Hot
Yield: 6 Servings

24 Shrimp, shelled and deveined
2 tb Butter or margarine
4 c Coconut milk
1 c Curry Spice Paste
1 tb 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