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Curried Polynesian Shrimp

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Curried Polynesian Shrimp
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  • Prep 45 min
  • Total 45 min
  • Servings 24
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Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!
Updated Aug 14, 2006

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover dip is great with raw veggies, pretzels and pita crisps, too!
  • tip 2
    If you like, arrange the skewered tidbits around the pineapple dip holder rather than attaching them to the rind.

Nutrition

75 Calories, 5 g Total Fat, 4 g Protein, 4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
150 mg
Potassium
80 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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