CURRIED COCONUTY SHRIMP

      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

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