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Coconut Shrimp With Curried Hummus

Ingredients
 

3/4 cup unsweetened shredded
1 coconut (abt 2oz)
12 medium shrimp, shelled
1 halved lengthwise,
1 and deveined
1 salt and pepper
3 tbsp honey
1/2 cup prepared hummus (abt 4oz)
2 tsp 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




 
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Preparation
 
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

 

 
Servings: 2

 

 

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