"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Joe’s Favorite Coconut Shrimp with Peanut Sauce Recipe

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This recipe for Joe’s Favorite Coconut Shrimp with Peanut Sauce, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcea Galindo
Added: Monday, November 6, 2006


24 large shrimp from Costco (peeled with tail on), thawed
½ cup cornstarch
¼ tsp. salt
¼ tsp. white pepper
¼ tsp. cayenne pepper
4 egg whites
2 ½ cups sweetened shredded coconut
Canola oil for frying

Pat shrimp dry with paper towel. In a small bowl, combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bown, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.

In a large pan, heat the oil to 350 degrees and gently submerge the shrimp, 6 at a time for about 3 minutes or until golden brown. Remove to a rack to drain. Serve with Peanut Sauce.

Peanut Sauce
This sauce is also good with a variety of Asian foods…use your imagination!

¼ cup chicken stock
3 oz. unsweetened coconut milk
1 oz. lime juice
1 oz. soy sauce
1 Tbl. Fish sauce, or 2 to 3 anchovies, ground, or a couple squirts of anchovy paste
1 Tbl. Hot sauce
2 Tbl. Minced garlic
1 Tbl. Chopped ginger
1 ½ cups creamy peanut butter
¼ cup chopped cilantro

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.

Bring sauce to room temperature and serve with coconut shrimp.

Personal Notes:
Personal Notes:
a little fussy and stinks up your house, but well worth it!




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