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Coconut Shrimp With Curried Hummus

Yield: 2 Dozen

Ingredients and directions for this recipe

3/4 c Unsweetened shredded
Coconut (abt 2oz)
12 md Shrimp, shelled
Halved lengthwise,
And deveined
Salt and pepper
3 tb Honey
1/2 c Prepared hummus (abt 4oz)
2 ts Madras curry powder
24 Miniature pappadums or
2 Pita breads
Split in half
Horizontally, then cut
Into wedges and toast
24 Cilantro leaves

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.

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.

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

See also:
Previous recipe Coconut Shrimp With Calypso Punch Relish Dnsr3
Next recipe Coconut Shrimp With Garlic

Or try one of these recipes:
Ham 'n Cheese French Toast
Shaker Daily Loaf