Gina: This appetizer is a signature dish at beach bars throughout Mexico (where Pat and I often retreat for some serious R & R) and the Caribbean. It tastes like a tropical vacation. Large, sweet shrimp are dipped in coconut, fried until crisp, and then paired with a sweet and spicy peanut sauce. Honey, pass the frozen blender drinks, because I am so there—dipping my feet in the sand.

　　

Ingredients

serves 4 to 6

　　24 large (31- to 35-count) shrimp, peeled, deveined, and butterflied (do not remove tail)

　　1/2 cup all-purpose flour

　　2 tablespoons cornstarch

　　1 1/2 teaspoons Chinese five-spice powder

　　1 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon cayenne pepper

　　1 cup beer (not dark)

　　1 1/2 cups sweetened shredded coconut

　　1 cup Japanese panko bread crumbs

　　Canola or peanut oil, for frying

　　2 cups Spicy Peanut Sauce (recipe follows)

　　

Spicy Peanut Sauce

1 garlic clove, coarsely chopped

　　1 tablespoon chopped fresh ginger

　　1/4 cup Chicken Stock (page 28)

　　1/2 cup unsweetened coconut milk

　　Zest of 1 lime

　　Juice of 1 lime

　　2 tablespoons soy sauce

　　1 tablespoon Asian fish sauce

　　1 to 2 tablespoons Sriracha (Vietnamese chile sauce), or to taste

　　3/4 cup creamy peanut butter

　　1/2 cup chopped fresh cilantro (leaves and tender stems)

　　(makes about 2 cups)

　　

Step 1

Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.

　　

Step 2

In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel–lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.

　　

Spicy Peanut Sauce

Step 3

Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.

　　

Step 4

Bring the sauce to room temperature, and serve it with the coconut shrimp.

　　Cooks' Note

　　Chinese five-spice powder has an alluring perfume and spicy sweet flavor that can’t be beat. The traditional spices are cinnamon, star anise, aniseed, ginger, and Sichuan peppercorns, although some blends also include cloves. It is available in the spice section of most supermarkets, or at Asian specialty-food stores.

　　Japanese panko bread crumbs are made from wheat bread, and they are lighter and crispier than regular bread crumbs.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.