Food & Recipes

Shrimp Wontons

by Kathy Gunst

Shrimp Wontons

Prep time: 30 minutesCook time: 20 minutesServes:

40 wontons
1 pound peeled shrimp, chopped
2 to 4 cloves garlic (about 1 1/2 tablespoons), minced
1/4 cup finely chopped scallions
1 tablespoon Nature’s Seasoning or salt and black pepper to taste
3/4 tablespoon garlic salt
40 prepackaged wonton skins
About 1/2 cup safflower, vegetable, or peanut oil1. In a bowl, mix the shrimp with the garlic, scallions, Nature’s Seasoning, and garlic salt.

2. Fill a small bowl with cold water. Take a wonton skin and place it diagonally facing you (so it’s a diamond shape). Place 1 teaspoonful of shrimp mixture in the center of the wonton skin. Rub a little water along the sides of the wonton and fold them up to seal; it should be in a triangle shape. (You can preassemble and place the wontons in single layers separated by waxed paper on a cookie sheet; cover and refrigerate until you’re ready to cook-up to 24 hours ahead. Bring wontons to room temperature before cooking.)

3. Heat the oil in a large skillet over medium-high heat until hot. (To test: Place a thin slice of scallion into the hot oil; it should sizzle immediately.) Place the wontons a few at a time in the hot oil and cook about 1 to 2 minutes on each side, depending on how hot the oil is, or until golden brown. (Test one to make sure the shrimp filling is cooked through, and gauge cooking time accordingly.)

4. Remove wontons with a metal slotted spoon and place on a paper towel to absorb excess grease. Serve hot.PER SERVING (1 wonton): 43 calories, 1 g fat (0.1 g saturated), 101 mg sodium, 17 mg cholesterol.