Shrimp, Mango Chutney, Curry Dip
Sweet, spicy, creamy and salty. Easy to make and a lovely combination of flavors.
Ingredients
- 1 lb. Shrimp, peeled and deveined; about 32
- 8 oz. Cream Cheese, softened
- 1/4 cup Chutney The original recipe calls for Major Grey's, but I could not find that so used Stonewall Kitchen's Mango Chutney.
- 1 Tbsp. Curry More or less to your liking.
- 1 small Garlic clove, about 1 Tbsp. finely minced
- 1/2 cup Sour Cream or Greek-style yogurt
- 2 Tbsp. Milk
- 1/4 tsp. Salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Peel and devein the shrimp. In a large saucepan add the shrimp to boiling, salted water. Cook the shrimp for 2-3 minutes until it just starts to turn pink. Drain in a colander and pat dry. Chop the shrimp finely.
- In a bowl, stir together the cream cheese, chutney, curry powder, and garlic until smooth.
- Stir in shrimp, sour cream, milk, and salt/pepper to taste. Transfer to a serving bowl. Serve with crudites, good crackers or Melba toasts.
Notes
This Shrimp dip keeps well covered in the fridge for several days. It is best to make at least a day ahead to allow the flavors to come together.