VII: Coconut-Crusted Shrimp with Peanut Butter Curry Sauce

I love shrimp so this looks awfully tasty. Maybe I can try to make it soon.

1/4 c vegetable oil
1 small white onion, finely chopped
1 clove garlic, finely chopped
1 T curry powder
1/4 c dry white wine
1/4 c creamy peanut butter
1 13.5 oz can unsweetened coconut milk
1 lime, juiced
salt
12 jumbo shrimp, peeled and deveined
pepper
2 c shredded coconut, unsweetened
3 heads bok choy, thinly sliced, about 3 c
1/2 pint cherry tomatoes

In a small saucepan, heat 1 T oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 T peanut butter until smooth. Add the coconut milk and simmer, stirrint, until thickened, about 15 mimnutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.
In a small bowl, whisk the remaining 2 T peanut butter w/ 3 T warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.
In a medium skillet, warm 1 T oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2-3 minutes. Keep warm.
In a large nonstick skillet, heat 1 T oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2-3 minutes. Using tongs, gently turn over each shrimp; drizzle the remaining 1 T oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving wtih 3 shrimp.

Taken from the Rachel Ray magazine.