CURRIED POLYNESIAN SHRIMP

Curried Polynesian Shrimp image

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

Provided by By Betty Crocker Kitchens

Time 45m

Yield 24

Number Of Ingredients 6

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:

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.
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.
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.

Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 40 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg