Coconut-Crusted Shrimp with Peanut Butter Curry Sauce

4 servings
Prep time 15 min
Cook Time 25 min
Adapted from chef Brian Bistrong,
The Harrison, New York City
(Everyday Rachel Ray)

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Ingredients:

1/4 cup vegetable oil
1 small white onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
1 tablespoon curry powder
1/4 cup creamy peanut butter
One 13.5-ounce can unsweetened coconut milk
Juice of 1 lime
Salt
12 Jumbo Shrimp (about 3/4 pound), peeled and deveined
Pepper
2 cups shredded coconut, preferrably unsweetened
3 heads bok choy, thinly sliced (about 3 cups)
1/2 pint (about 1 cup) cherry tomatoes

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Procedure:

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 minutes. 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 minutes. 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 bok choy and tomatoes
are wilted, 2 to 3 minutes. 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 to 3 minutes. Using tongs,
gently turn over each shrimp; drizzle the remaining 1 tablespoon 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 center of 4 serving plates. Divide the bok
choy mixture among the plates and top each serving with 3 shrimp.