Curried shrimp toasts
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ½ | pounds | Uncooked medium shrimp; |
| 2½ | teaspoon | Curry powder |
| ¼ | cup | Mango chutney |
| 1 | teaspoon | Soy sauce |
| ¼ | cup | Mayonnaise |
| 1 | tablespoon | Mayonnaise peeled, deveined |
| 1 | Medium onion; chopped | |
| 1 | Small yellow or red bell pepper, chopped | |
| 1 | Small tomato; seeded, choppe | |
| 1 | French bread baguette; slice | |
Directions
Heat oil in heavy medium skillet over medium heat. Add shrimp and ½ teaspoon curry. Saute until shrimp are just cooked, about 2 minutes.
Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute.
Set aside. Chop shrimp and return to bowl. Add vegetables and tomato.
(Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d'oeuvres are served with cocktails. Source: Bon Appetit Magazine Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120