Coconut-Crusted Shrimp With Curried Peanut Sauce
(Everyday With Rachel Ray -- June/July 07)



1/4 cup vegetable oil
1 small white onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon curry powder
1/4 cup dry white wine
1/4 cup creamy peanut butter
1 13.5-oz can unsweetened coconut m ilk
juice of 1 lime
salt
12 jumbo shrimp (3/4 pound) peeled and deveined
pepper
2 cups shredded coconut, preferrably unsweetened
3 yeads bok choy, thinly sliced (about 3 cups)
1/2 pint (about 1 cup) cherry tomatoes

1. In a small saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 min. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 tablespoons peanut butter until smooth. Add the coconut milk and simmer, stirring, until thickened, about 15 min. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.

2. In a small bowl, whisk the remaining 2 tablespoons peanut butter with 3 tablespoons warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. * Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.

3. In a medium skillet, warm 1 tablespoon oil over high heat. Add the bok choy and tomatoes, season with salt and pepper, and cook until the bok choy and tomatoes are wilted, 2-3 min. Keep warm

4. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2-3 minutes. Using tongs, gently turn each shrimp over; drizzle remaining 1 tablespoon of oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the cnter of 4 serving plates. Divide the bok choy mixture among the plates, and top each serving with 3 shrimp.

* Idea -- use 1/4 cup shredded coconut and 2 cups katafi (shredded phyllo dough) to coat the shrimp.

** The only coconut I had was frozen and very damp. It didn't stick well to the shrimp. I think you need fluffier coconut. It was still crazy good.