Shrimp Wontons With Sweet Cilantro Dipping Sauce Recipes

SHRIMP WONTONS WITH SWEET SAUCE

Shrimp Wontons With Sweet Sauce image

Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)

Provided by 2Bleu

Categories < 30 Mins

Time 30m

Yield 30 Wontons, 10 serving(s)

Number Of Ingredients 21

Ingredients

1/2 lb cooked shrimp, shelled, deveined and chopped into pieces
1 green onion, chopped fine
4 water chestnuts, chopped fine
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 tablespoon oil
1/2 cup pineapple juice
1 green onion, sliced on the bias
1/2 cup peach halve in juice (or 1 very ripe peach with skin and pit removed)
2 tablespoons orange marmalade
2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon dry mustard
2 drops hot sauce (optional)
24 wonton wrappers
2 tablespoons vegetable oil, for frying

Steps:

WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
If freezing, thaw to room temperature before frying.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Grilled Shrimp with Cilantro Dipping Sauce image

I came up with this recipe when my daughter grew a beautiful jalapeno plant last summer. I already had cilantro in the garden, so it seemed like a great combination for a tasty sauce. -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon minced fresh chives
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
DIPPING SAUCE:
1 cup fresh cilantro leaves
1 cup fat-free mayonnaise
1 jalapeno pepper, seeded
1 garlic clove, peeled
1 tablespoon white vinegar
1 teaspoon sugar
Dash cayenne pepper

Steps:

In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

Nutrition Facts : Calories 208 calories, Fat 10g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 615mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE

Crunchy Shrimp Wontons With Green-Onion Dipping Sauce image

Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!

Provided by cookiedog

Categories < 60 Mins

Time 45m

Yield 24 wontons

Number Of Ingredients 14

Ingredients

1 cup low sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus
24 sprigs fresh cilantro, leaves and tender stems
1 tablespoon lemon zest
2 tablespoons minced fresh ginger, plus
2 teaspoons minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
vegetable oil (for frying)
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onions

Steps:

In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.

Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7

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