Curried Polynesian Shrimp

Curried Polynesian Shrimp

Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

24

servings

1
pineapple (3 lb)
72
pitted small ripe olives
72
deveined peeled cooked medium shrimp
2
cups sour cream
1 1/2
tablespoons curry powder
1/4
teaspoon salt
  1. Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
  2. Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
  3. Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Leftover dip is great with raw veggies, pretzels and pita crisps, too!
Simplify
If you like, arrange the skewered tidbits around the pineapple dip holder rather than attaching them to the rind.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 75
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 2 g,),
  • Cholesterol 40 mg;
  • Sodium 150 mg;
  • Total Carbohydrate 4 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.