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
Directions
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 dozen
Coconut Shrimp With Curried Hummus Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Greek; Hummus; Seafood
The History of Recipes
Written cooking instructions as a concept can be traced far back into ancient history, at least as far back into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient records were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new culinary innovations caused an outbreak in manuscripts on cooking, some of which are now in private libraries. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Coconut Shrimp With Curried Hummus recipe.
