Ingredients

makes about 2 cups

　　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)

　　

Step 1

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 2

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

　　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.