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
We are able to follow the history of meal recipes back into antiquity, certainly as far back into history as the early Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Romans used many spices, including some familiar names such as bay, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe books, the majority of which still exist in private collections. The arrival of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Coconut Shrimp With Curried Hummus recipe.
