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Recipe by: exildee
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See below ingredients and instructions of the recipe
1 Shallot, peeled and minced
1 ts Minced jalapeno pepper
1/2 ts Salt
1 ts Sugar, granulated
1 ts Curry powder
1/4 ts Ground turmeric
3 tb Unsweeted coconut milk
24 Lg shirmp, peeled and devein
-ed (3/4 lb)
24 Sm basil leaves, preferable
-thai basil
Combine the shallot, chili, salt, sugar, curry, and turmeric in a
mortar or food processor and make a paste. In a large, shallow bowl,
mix paste with coconut milk. Add shrimp, coat well. Marinate 20
minutes at room temperature. Heat water in saucepan, wok, or steamer.
Place shrimp in single layer in steamer basket, cover and steam
till just pink, 3-5 minutes. Remove shrimp and arrange on plate,
garnish with basil leaf.
Yield: 4-6 appetizer servings
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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