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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
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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.

Expert Tips

  • 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 Information

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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