Coconut Shrimp with Curried Hummus
- SERVINGS: makes 2 dozen
You can substitute two pita breads for the pappadums, which are available at Indian markets and specialty food stores. Split the pitas in half horizontally, then cut into wedges and toast.
- 3/4 cup unsweetened shredded coconut (about 2 ounces); see Note
- 12 medium shrimpshelled, halved lengthwise and deveined
- Salt and freshly ground pepper
- 3 tablespoons honey
- 1/2 cup prepared hummus (about 4 ounces)
- 2 teaspoons Madras curry powder
- 24 miniature pappadums
- 24 fresh cilantro leaves
- Preheat the oven to 350°. Toast the coconut for about 5 minutes, 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 minutes, 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 on each pappadum. Alternatively, dollop the hummus on the pappadums. Top each pappadum with a coconut shrimp, garnish with a cilantro leaf and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.