Coconut Shrimp

This recipe borders on madness for because I gave up math for lent (well... no, but I didn't measure anything at all for this recipe, ergo it will be mostly hypothesis)

Shrimp:
seasoned cornstarch (salt, pepper, cayenne)
eggwash
shredded coconut

Roll shrimp in cornstarch, removed excess cornstarch
dip in eggwash
press into coconut
fry
drain

Sauce:
Chunky Peanut butter
White Wine (Trebbiano is what I used)
1 lime's worth of juice (1/4 cup)
1 coconut's worth of juice (broken into 3rds... think I had about 1.5 cups total)
4 jalapeños (sliced)
1 red bell pepper Julianed
tablespoon of ginger toot shredded
3 garlic cloves
vanilla extract
sugar
salt

heat pan to high heat with a little oil
add ginger and garlic, after about a minute add the jalapeños and red bell peppers.
Add salt
When peppers soften add lime juice, 1/2 cup white wine and 1/3 of the coconut juice.
reduce
add sugar enough sugar to up the sweetness and balance the lime juice.
add another third of coconut juice
reduce
add sugar/salt if necessary
add peanut butter and rest of coconut juice and a splash of vanilla extract (if so inclined.)
stir over medium low heat until a thick sauce is obtained.


The end result is something borderline insane tasting, but incredible.