Malaysian Shrimp


Malaysian Shrimp

Yield: Approximately 15.


½ pound Medium prawns, with shell

¼ cup Bottled Major Grey's chutney, chopped

¼ cup Finely chopped, natural American pistachios


Gently sauté prawns in oiled skillet until pink and cooked through. When cool enough to handle, remove shells, leaving tails on if you like. Holding each prawn by tail, dip it halfway into chutney then sprinkle dipped area with pistachios. Serve on picks if desired.