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Curried coconuty shrimp

Yield: 6 Servings

Ingredients:

• 24 Shrimp shelled and deveined
• 2 tb Butter or margarine
• 4 c Coconut milk
• 1 c Curry Spice Paste
• 1 tb Julienned fresh basil

Instructions:

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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