TALL Blonde is having great fun creating another ravioli filling. Here she plays with shrimp that is inspired by Shrimp Scampi by using fresh garlic with a twist of adding hot Thai chili. There is also no cracker meal and egg filler typically found in crab cakes. These shrimp are elegant in their own right as they pack a pure protein punch.
4 Baby Bella mushrooms
3 whole green onions
4 garlic cloves
1 Thai chili, seeded
2 Tbl. melted butter
1/2 tea. black pepper
12 Colossal-sized (13/15's) shrimp, raw, deveined with shell
1/4 cup shrimp shell water
1 Tbl. fresh cilantro
1/8 tea. lemon zest
1/8 tea. salt
24 ready made won ton wrappers
All ingredients must be finely minced and raw shrimp meat to be diced in 1/4-inch pieces making filling easier to fill ravioli wrappers.
Bonus Flavor: Remove shell and tail from shrimp and place 1/2 cup of water and simmer until reduced to 1/4 cup shrimp shell water.
Place first five ingredients: mushroom, garlic, onion, butter and black pepper mix in a non-stick skillet and slowly sauté until mushrooms are no longer in their raw state.
Add remaining ingredients to mushroom mix and sauté on medium low heat until shrimp turn pink and liquid is evaporated. Cool.
Take one wonton wrapper, moisten with water all four sides 1/2-inch from edge. Use a 2 tablespoon scoop to portion equal shrimp filling in the center of the won ton wrapper. Take a second wrapper and place over the top evenly matching the four sides, pressing out any air bubble and pinch tight. Press with fork tines on all four edges to ensure ravioli remains sealed during cooking.
Freezes well for up to 1 month, cook in simmering salted water or light chicken broth for extra flavor for 10 minutes straight from the freezer Serve with Lemon Cream Sauce <click recipe>. Makes 12 well filled ravioli.
