Coconut shrimp with curried hummus
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsweetened shredded |
| Coconut (abt 2oz) | ||
| 12 | mediums | Shrimp, shelled |
| Halved lengthwise, | ||
| And deveined | ||
| Salt and pepper | ||
| 3 | tablespoons | Honey |
| ½ | cup | Prepared hummus (abt 4oz) |
| 2 | teaspoons | Madras curry powder |
| 24 | Miniature pappadums or | |
| 2 | Pita breads | |
| Split in half | ||
| Horizontally, then cut | ||
| Into wedges and toast | ||
| 24 | Cilantro leaves | |
Directions
1. Preheat the oven to 350 F. Toast the coconut for about 5 min, tossing occasionally, until golden and crisp. Transfer to a plate and let cool.
2. Season the shrimp with salt and pepper and brush with the honey.
Toss the shrimp in the coconut and arrange them on a baking sheet.
Bake for about 7 min, or until the shrimp are cooked through. Let cool.
3. In a small bowl, combine the hummus and curry powder/ Transfer to a pastry bag fitted with a small round tip and pipe a dime-size amount of curried hummus of each pappadum (or piece of pita). Or dollop the hummus on the pappadum. Top each pappadum with a coconut shrimp, garnish with a cilantro leaf and serve.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95