Curried Coconut Shrimp Balls

prepared by and photo by Emily Doscher

Little cheesy, creamy, shrimpy gobs of yum… completely encrusted in curry tossed toasted coconut.  Need I say more?

Size: makes around 4 dozen

Ingredients:
2 cups flaked coconut
1 1/2 tsp curry powder
2 (8 oz) packages cream cheese, SOFTENED
1 lb cooked shrimp, peeled and deveined
2 green onions, coarsely chopped

Directions:

Combine coconut and curry powder on a baking sheet.  Bake at 325F for 5-10 minutes or until golden; set aside.

Process cream cheese, shrimp, and onions in a food processor until blended.  Chill 1-2 hours.

Shape shrimp mixture into 1″ balls, and roll in toasted coconut mixture.

 


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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