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?
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
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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