Yield: 40 servings
|1 tablespoon||Peanut oil|
|½ pounds||Uncooked medium shrimp;|
|2½ teaspoon||Curry powder|
|¼ cup||Mango chutney|
|1 teaspoon||Soy sauce|
|1 tablespoon||Mayonnaise peeled, deveined|
|1 \N||Medium onion; chopped|
|1 \N||Small yellow or red bell pepper, chopped|
|1 \N||Small tomato; seeded, choppe|
|1 \N||French bread baguette; slice|
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