Shrimp-Filled Dumplings in Basil Cream Sauce

Another one I've saved over the years.

• Ready In: 55 mins
• Serves: 8

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)

• Basil Cream Sauce

• 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.