Shrimp-Filled Dumplings in Basil Cream Sauce

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Total Time
55mins
Prep 25 mins
Cook 30 mins

Another one I've saved over the years.

Ingredients Nutrition

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.