Ingredients

2 lbs shrimps (divined, peeled)

1 can tomato puree (28 OZ.)

1/2 teaspoon dried basil leaves

10 OZ. ricotta salata

3 tablespoons coconut cream powder

1 cup water, hot

1 teaspoon oriental curry powder

fresh ground black pepper to taste

chopped scallion to garnish

any flat bread or rice to serve

Description

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