Doug's Black Tiger Shrimp in Wontons with Pesto
This started out as an experiment. I had some unexpected guests and nothing in the fridge but wonton wrappers and some Tiger shrimp. If you make fresh pasta, you could use that also.


What Goes In It:

• 1 lb. of Black Tiger Shrimp (you could use whatever kind you like, though)
• 1 shallot, minced
• 1-2 garlic cloves, minced
• 1 T. dried basil
• 2 T. olive oil
• some salt
• some pepper
• chopped scallions
• 1-2 T. pine nuts, roasted a bit
• pesto sauce

What to do:

• clean the shrimp
  
  
• saute in olive oil, with the shallot, garlic, basil, and a little salt and pepper
  
  
• let the shrimp cool, then either rough chop or mince, depending on your taste
  
  
• take one wonton wrapper, place a small bit of shrimp mixture in the middle, then wet two edges and fold the other two over...to make a triangle...make sure it sticks.
  
  
• save some of the chopped shrimp for garnish
  
  
• cook in boiling water until the wontons are to a texture you like.
  
  
• drain, arrange on plate, place pine nuts, reserved shrimp bits, and pesto and green onions on top of wontons. Serve immediately, with some good garlic bread.

As an alternative, serve with good olive oil instead of pesto, just use some rough chopped basil, pine nuts, and scallions.

Or better yet, deep fry the wontons for in hot oil -- at least 425 F -- until brown. It doesn't take but a few seconds, so BE CAREFUL. I think they are better. Obviously, you wouldn't put the pesto and pine nuts on this version...unless you wanted to do so.

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Last updated: The Ides of March, 2001