Coconut Shrimp With Curried Hummus
appetizers, dips, indian
3/4 cup unsweetened shredded
1 coconut (abt 2oz)
12 medium shrimp, shelled
1 halved lengthwise,
1 and deveined
1 salt and pepper
3 tablespoon honey
1/2 cup prepared hummus (abt 4oz)
2 teaspoon madras curry powder
24 miniature pappadums or
2 pita breads
1 split in half
1 horizontally, then cut
1 into wedges and toast
24 cilantro leaves
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
Yield: 2 dozen