How to make it

  • Dissolve the coconut cream powder and curry powder in water. In a medium pot, combine the tomato puree, cream and basil together. Let boil. Reduce heat and add crumbled ricotta. Let boil and pour shrimp in the sauce. Let them steep about 3 to 5 minutes, or until done. Shrimps are best when cooked gently and served immediately. Garnish with the scallion and pepper.

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