Chilled Shrimp with Mango-Curry Aioli
1 cup wine – for the cook
2 lbs shrimp, uncooked, peeled, de-veined, tail on (size 31-40 or bigger)
1 Tablespoon curry powder
2 teaspoons garlic powder
1 cup real mayonnaise
1 cup sour cream
1/4 cup Major Grey’s Mango Chutney (or other good quality mango chutney)
2 teaspoons curry powder
Boil shrimp in lightly salted water, which has been seasoned with the 1 Tablespoon curry powder and the 2 teaspoons garlic powder, until pink. Drain. Don’t rinse. Chill shrimp for at least an hour before serving.
Meanwhile mix mayo, sour cream, chutney and the 2 teaspoons of curry powder, adjusting chutney and curry to taste. Keep covered in refrigerator until ready to serve.
To serve: Place shrimp in a large bowl or on a large platter. Put aioli in bowl on bowl/platter and garnish with lime wedges.
Pairs Well With
From the Sauce du Jour Kitchen
From the Island Cuisine Cooking Class - 106
This is a great appetizer that can be made several hours ahead of time. While living on the boat in the BVI's, this appetizer was on the menu week after week and the guests always loved it. Get the best quality Mango Chutney that you can find.