Yield: 40 servings
| Measure | 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 \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