Wednesday, June 8, 2011
Creamy Avocado and Shrimp Wontons
Cream cheese, avocado and shrimp surrounded by a crispy wonton - that sounds like a great idea to me. These make a lovely appetizer and could also be paired with a nice salad for a light dinner. They also are versatile - you can fry them in a deep fryer, or in a skillet like I did, or you can bake them (I did half baked and half fried), like the crab rangoons - with good results either way.
Start by chopping the shrimp and then adding them to a large skillet coated with olive oil.
Sprinkle with the herbs and spices of your choice - I used some Italian seasoning and a garlic-herb blend.
Heat and stir for just 2-3 minutes to blend the flavors. Since the shrimp is already cooked, you don't need to worry about cooking it - and you don't want it to get rubbery.
Peel and pit the avocado, then combine it with the cream cheese in a medium bowl.
Stir well, mashing the cream cheese and avocado as you go, then stir in the shrimp.
Now you're ready to wrap! I like to separate all the wrappers first so they're easy to grab - when they're stuck on top of one another and you have wet and sticky hands, you just have a mess! (I speak from experience.)
Combine the cornstarch and water in a small bowl and stir well to dissolve the cornstarch. This will just help the wrappers stay closed.
Put a dollop of the avocado mixture in the middle of a wonton wrapper
then choose your method to close it up. (I used square wonton wrappers - if you use round you might be able to make them look a little more authentic.) I just made mine into little "packages" to make it easy, but you could gather all the corners at the top for a little "purse" effect if you like. For the package variation, fold in two opposite corners, then moisten your finger with a drop of the cornstarch water and use it to seal the corners.
Now bring the other two corners over and repeat the sealing process.
If you are baking these, line them up on a cookie sheet sprayed with nonstick cooking spray. Then spray the tops with more cooking spray and bake for about 15-20 minutes or until golden brown. To fry in a skillet, heat the oil (I used about 1/4 cup) over medium high heat and then gently place the wontons in the hot oil.
Cook for 2-3 minutes or until golden brown then carefully flip over to cook the other side for another 2-3 minutes.
Remove from the pan to a paper-towel lined plate.
Here's a plate with both fried (back) and baked (front).
One year ago: Rosemary Roasted New Potatoes
Two years ago: Caramel Chocolate Bars
Find more great ideas at What's Cooking Wednesday, Recipes I can't wait to try, What's on the Menu, What's on your plate?, Made it on Monday, Whatcha Makin' Wednesdays, These Chicks Cooked, It's A Keeper, Full Plate Thursday, Recipe Swap Thursday, Seasonal Sunday.
Creamy Avocado Shrimp Wontons
1-8 oz. block cream cheese (low fat is ok)
2 medium avocados, peeled and pitted
1/2 pound medium cooked shrimp, thawed and chopped
1 Tbsp. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. Garlic-herb blend seasoning
1/2 cup water
1 tsp. cornstarch
Wonton wrappers (36-40 or so)
Vegetable oil if frying (about 1/4 cup)
Heat olive oil over medium heat in a large saute pan and add the shrimp. Sprinkle the seasonings on the shrimp and stir and heat through for 2-3 minutes to combine flavors. Remove shrimp from skillet with a slotted spoon and set aside.
Combine cream cheese and avocado in a medium bowl and stir well to incorporate, mashing up the avocado and cream cheese with a fork or the back of a spoon. Add the shrimp and stir well.
Separate the wonton wrappers. In a small bowl, combine cornstarch and water and stir well to dissolve the cornstarch.
Dollop a spoonful of avocado mixture into the middle of a wonton paper, and bring corners up to seal. Dip finger in cornstarch water and moisten wonton paper at seal points. Repeat with remaining wonton papers, ocassionally stopping to stir up the cornstarch water.
If baking, spray a cookie sheet with non stick cooking spray, then transfer sealed wontons to sheet. Spray cooking spray over the top of the wontons and bake at 400 for 15-20 minutes or until golden.
If frying, heat 1/4 cup oil over medium high heat in a large skillet. Add wontons to the pan in batches, without overcrowding, and fry on each side 2-3 minutes or until golden. Transfer to a paper-towel lined plate. Serve warm. Makes 35-40 wontons.
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