Coconut Shrimp

Adapted from The Steamy Kitchen Cookbook
Serves 2 as a main course

1/4 cup unsweetened shredded coconut
1 tablespoon high-heat cooking oil
1 lb raw shrimp, peeled, deveined, and patted really dry
2 tablespoons butter
4 green onions, cut into 2-inch lengths (Amy's note: I sliced them very thinly)
1 tablespoon finely minced garlic
3 tablespoons cognac (or brandy or rum)
Generous pinch of salt
3/4 teaspoon sugar (omit if you are using sweetened coconut)

1. In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should take 3-4 minutes. Take care not to burn the coconut! Once the coconut is toasted, immediately remove to a plate to cool.

2. Wipe the wok or pan dry and set over high heat. When a bead of water instantly sizzles and evaporates upon contact, add the oil and swirl to coat. Add the shrimp to the wok, keeping them in a single layer. Fry for 1 minute, flip and fry an additional minute until almost cooked through. Remove from the wok, keeping as much oil in the wok as possible.

3. Turn the heat to medium, add the butter, and once it starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds. Pour in the cognac and add the salt and sugar. Stir and return the shrimp to the wok. Let the whole thing bubble and thicken just a bit- the sauce should lightly coat the shrimp. Remove from the heat, sprinkle in the toasted coconut and toss well.

Printed from Playing House