Shrimp-filled Dumplings In Basil Cream Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 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)
• 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

Recipe

• 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.