1 pineapple
2 pounds steamed shrimp, peeled and deveined parsley
2 tablespoons butter or margarine
1/2 cup finely chopped onion
3 tablespoons curry powder
1 tablespoon chutney
1 cup dry white wine
2 cups mayonnaise
Select a large pineapple with an attractive crown. Arrange steamed, peeled and deveined shrimp on pineapple; fasten each with a wooden pick. Set shrimp tree in a flat dish with parsley around edge of dish. Pick off and serve with curry sauce.
(Recipe Continues Below)
Melt butter or margarine in pan over medium heat; add onion and saut about 2 minutes. Stir in curry powder, chutney and wine. Bring to a boil. Reduce heat; cook until very thick. Cool. Fold in mayonnaise. Use as a dip for shrimp.
