Recipe for Shrimp with Red Curry and Basil

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Yield:

6 (3/4 cup) servings

Ingredients:

Amount	Ingredient
	This quick and easy shrimp recipe, created by Chef Paul Kahan of the
	Blackbird in Chicago, has a gentle Asian flavor. The addition of just 1/2 cup
	sour cream blends the flavors perfectly. Makes 6 (3/4 cup) servings
1 tbl	butter
2 lb	large shrimp, 16-20 count per pound, peeled and deveined
2 x	green onions, thinly sliced
2 x	cloves garlic, thinly sliced
1 cup	white wine
1/2 tsp	McCormick(r) Gourmet Collection(tm) Red Curry Powder
1 tsp	fresh lime juice
4 lrg	fresh basil leaves, rolled lengthwise and thinly sliced
1 tsp	salt
1 tsp	sugar

Instructions:

Instructions: 1. In a large nonstick skillet, melt butter over medium heat. Add shrimp, green onions and garlic; saute 3 minutes.

2. Stir in wine and cover. Cook on high heat 2-3 minutes or until shrimp turn pink. Remove shrimp and keep warm.

3. Add red curry powder, lime juice, basil, salt, sugar and sour cream to skillet. Simmer 2 minutes over low heat. Return shrimp to pan. Warm gently.

Serve over rice or noodles.

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