Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Curried coconuty shrimp   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