Shrimp-Filled Dumplings in Basil Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another one I've saved over the years. Ingredients:
1 tablespoon unsalted butter |
1/2 lb small shrimp, uncooked, peeled, deveined and chopped into 1/4-inch pieces |
1 medium shallot, minced |
2 garlic cloves, minced |
3 ounces mushrooms, shopped |
1 tablespoon chicken stock |
1 teaspoon white wine vinegar |
1/2 teaspoon salt |
1/3 cup ricotta cheese |
1/3 cup parmesan cheese, freshly grated (more if desired) |
2 tablespoons lime juice |
2 tablespoons fresh basil, minced |
1 (12 ounce) package wonton wrappers |
1 egg, beaten to blend (glaze) |
peanut oil (for deep frying) |
1/4 cup unsalted butter |
6 garlic cloves, minced |
1 cup whipping cream |
1/2 cup parmesan cheese, freshly grated |
1/4 cup fresh basil, minced |
Directions:
1. Melt butter in heavy medium skillet over medium-high heat. Add shrimp, shallot and garlic and toss until shrimp begin to turn pink, about 2 minutes. Add mushrooms, stock, vinegar and salt and cook until shrimp are pink, 1 to 2 minutes. Stir in ricotta, 1/3 cup Parmesan, lime juice and basil, adding more Parmesan if liquid remains. Cool. (Can be prepared several hours ahead. Cover and refrigerate.).
2. Set won ton wrapper on surface. Place 1 heaping teaspoon shrimp mixture in center. Brush edges with glaze. Bring corners and sides to center; twist top. Repeat with remaining won ton wrappers and shrimp mixture.
3. Heat oil in deep fryer to 375°F Fry pockets (in batches; do not crowd) until crisp and brown, about 1 minute. Remove using slotted spoon and drain on paper towels. Divide pockets amount plates. Spoon sauce around.
4. For Sauce:.
5. Melt butter in heavy medium saucepan over medium-low heat. Add garlic and stir until slightly softened, about 2 minutes. Add remaining ingredients and simmer until thickened, about 10 minutes. Serve immediately.
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