Butter Shrimp Recipe

• 3/4 lb large raw shrimp
• 2 tsp cornstarch
• 1/2 tsp salt
• 2 Tbsp. unsweetened desiccated coconut
• 2 Tbsp. veg. oil
• 1 Tbsp. butter
• 1 Tbsp. chopped garlic
• 1 x fresh red jalapeno chile seeded, chopped
• 1 x fresh green jalapeno chile seeded, chopped
• 2 x green onions chopped
• 1 Tbsp. rice wine or possibly dry sherry
• 1 Tbsp. soy sauce (or possibly 1/4 tspn salt)
• 1/2 tsp sugar

1. Shell and devein shrimp, leaving tails intact, then butterfly them.
2. Place in a medium bowl with cornstarch and salt; stir to coat.
3. Let stand for 10 min.
4. Toast coconut in a wok over low heat, stirring frequently, till golden brown-brown, 4 to 5 min.
5. Remove coconut from wok.
6. Place wok over high heat till warm.
7. Add in 1 1/2 Tbsp.
8. oil, swirling to coat sides.
9. Add in shrimp; stir-fry for 2 min.
10. Remove shrimp.
11. Reduce heat to medium.
12. Add in remaining 1/2 Tbsp.
13. oil and butter to wok, swirling to coat sides.
14. Add in garlic and stir-fry for 1 minute.
15. Add in chiles and green onions; stir-fry for 2 min.
16. Return shrimp to wok and add in wine, soy sauce, sugar, and toasted coconut.
17. Cook till heated through.
18. This recipe yields 4 servings.

shrimp, cornstarch, salt, coconut, oil, butter, garlic, fresh red, fresh green jalapeno chile, green onions, rice wine, soy sauce, sugar

Taken from cookeatshare.com/recipes/butter-shrimp-95558 (may not work)