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MizzNezz; This recipe rates a minimum of a 12. The sauce was absolutely superb and I served the shrimp (or prawns as we call them) over Sun Dried Tomato Spaghetti. I used 3 teaspoons of Sambal Oelek instead of the cayenne pepper but followed the rest of the recipe as noted. This is now my favorite Shrimp (Prawn) recipe. Thanks so much for sharing and I don't know why it took me so long to try it out. "Uncle Bill:

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William (Uncle Bill) Anatooskin February 25, 2004

This dish is AWESOME. Everyone that I serve it to loves it. Though there appear to be many ingredients, it takes only minutes to make.

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Artistyc1 December 10, 2003

I made the recipe with just a few modifications and we really liked the flavor of the finished dish. I used one can of coconut milk and the half cup of water with the addition of red curry paste to give the dish more of a kick. The sauce was thin but we liked the way it covered the rice and the leftovers the next day were equally as good.

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Kellie_in_KC February 09, 2011

i worried about using so much coriander, but needn't have. omitted the water and served it over steamed rice. we really enjoyed it. thanks!

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nevermind June 03, 2010

Delicious! I love seafood. I liked the combination of coconut milk and shrimps. I cooked it in my pure clay pot and turned out fantastic. The special steam locker lid seals all the water soluble nutrients in and gives you the healthiest food. Most importantly, its metal and chemical free. Here is the <a href=http://miriamsearthencookware.com/>website</a> where I got mine from and the best place to learn this unique way of cooking.

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stanview7 September 07, 2014

Absolutely delicious! I added some extra cayenne pepper and a couple tablespoons of raw sugar because it tasted like it needed it and it came out fantastic. I served it with jasmine rice and some steamed broccoli slaw on the side, It would be weird eating this by itself. My boyfriend cleared his plate so we'll definitely be making this again.

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nomnomnomnomnomnomnom February 04, 2014

O.K. for a quick meal using relatively handy ingredients. For a more authentic and tastier version, omit the 5 dry spices and use 1 to 3 teaspoons of Thai red or yellow curry paste (depending on your preference for spiceness and heat), 1 teaspoon of sugar, and 1 can of coconut milk. All other directions stay the same.

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doctorrisk January 30, 2013

Very tasty! Next time I will add more cayenne to add a little more heat.

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karalyn5272 November 18, 2012

This was so nice; not to spicy but plenty of fresh spices to set it off. I made as directed and didn't change a thing. It made a lot but that's OK as now we have left overs for today. The spices were a pleasant blend with none overpowering the other. I served as suggested over steamed white rice, there's plent of sauce to do this. The shrimp came out just right with the timing suggested. Thanks for posting.

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Bonnie G #2 November 09, 2012

Such an easy quick and delicious recipe, a really special meal put together in half an hour, we loved this. Served over steamed white rice, made a fabulous dinner and I'm already looking forward to having it again :) Thank you, MizzNezz, super recipe!!!!

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Karen Elizabeth September 26, 2012
Spicy Shrimp In Coconut Milk