Shrimp-Filled Dumplings in Basil Cream Sauce Recipe

Name: Shrimp-Filled Dumplings in Basil Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 12 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; ½ teaspoon salt; ⅓ cup ricotta cheese; ⅓ 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); ¼ cup unsalted butter; 6 garlic cloves, minced; 1 cup whipping cream; ½ cup parmesan cheese, freshly grated; ¼ cup fresh basil, minced

Servings: persons

1 tablespoon unsalted butter
12 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
½ teaspoon salt
⅓ cup ricotta cheese
⅓ 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)
¼ cup unsalted butter
6 garlic cloves, minced
1 cup whipping cream
½ cup parmesan cheese, freshly grated
¼ cup fresh basil, minced

1
Melt butter in heavy medium skillet over medium-high heat.
2
Add shrimp, shallot and garlic and toss until shrimp begin to turn pink, about 2 minutes.
3
Add mushrooms, stock, vinegar and salt and cook until shrimp are pink, 1 to 2 minutes.
4
Stir in ricotta, 1/3 cup Parmesan, lime juice and basil, adding more Parmesan if liquid remains.
5
Cool.
6
(Can be prepared several hours ahead.
7
Cover and refrigerate.
8
).
9
Set won ton wrapper on surface.
10
Place 1 heaping teaspoon shrimp mixture in center.
11
Brush edges with glaze.
12
Bring corners and sides to center; twist top.
13
Repeat with remaining won ton wrappers and shrimp mixture.
14
Heat oil in deep fryer to 375F Fry pockets (in batches; do not crowd) until crisp and brown, about 1 minute.
15
Remove using slotted spoon and drain on paper towels.
16
Divide pockets amount plates.
17
Spoon sauce around.
18
For Sauce:.
19
Melt butter in heavy medium saucepan over medium-low heat.
20
Add garlic and stir until slightly softened, about 2 minutes.
21
Add remaining ingredients and simmer until thickened, about 10 minutes.
22
Serve immediately.

2156

kcal

Calories

Fat

Carbs

356

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 12 lb small shrimp, uncooked, peeled, deveined and chopped into 1/4-inch pieces, 1 medium shallot, minced, 2 garlic cloves, minced, and more.

Yes, Shrimp-Filled Dumplings in Basil Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Filled Dumplings in Basil Cream Sauce

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