In your stock pot, melt butter and sauté the vegetables for about 3-5 minutes or until softened. Add shrimp and sauté for a minute or two more. Add coconut milk, broth, thyme and pepper. Cook for about 1/2 hour (do not boil), then add scallions, lime juice and basil. Serve immediately.
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|Serving Size: 1 Recipe (4830g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3403 (54%)|
|Amt Per Serving||% DV|
|Total Fat 378.1g||504 %|
|Saturated Fat 229.6g||1148 %|
|Monounsaturated Fat 112.6g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 1692.8mg||521 %|
|Sodium 5143.8mg||177 %|
|Potassium 13059.5mg||344 %|
|Total Carbohydrate 416.7g||123 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 413.8g|
|Protein 322.5g||461 %|
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Calories per serving: 6293
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