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We liked this recipe very much. The sour cream and cream cheese mixed very well with the pineapple and curry for a sweet, creamy flavor. The celery and coconut added a crunch that was very mild in flavor. I used frozen pre-cooked shrimp for convienence sake, but I added the whole jalapeƱo, very finely minced. The result was a wonderful spread that we used on garlic toast. Thanks so much for sharing another wonderful recipe, Rita.

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Miss Annie March 26, 2003
Curried shrimp spread