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

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