Curried Coconut Shrimp Balls
Photo by Howard L. Puckett
Ingredients
- 2 green onions, coarsely chopped
- 12 ounces cooked shrimp, peeled and deveined
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon curry powder
- 1 cup flaked coconut
1. Combine coconut and curry powder on a baking sheet. Bake at 325° for 5 to 7 minutes or until golden; set aside. 2. Process cream cheese, shrimp, and onions in a food processor until blended. Chill 1 hour. 3. Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.
Pinot Noir Wines from Oregon
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