Shrimp-Filled Dumplings in Basil Cream Sauce

Total Time
Prep 25 mins
Cook 30 mins

Another one I've saved over the years.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a