Buffalo Shrimp Wontons
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Author Notes: I've made buffalo shrimp before...and thought why not wrap them in wontons? - inpatskitchen
Makes 12
- 12 peeled and deveined 26-30 ( or larger) count shrimp, tails left intact
- 12 wonton wrappers
- 1/4 cup of your favorite hot sauce ( I used Cholula )
- 3 ounces softened cream cheese
- 2 tablespoons crumbled blue cheese
- 1 tablespoon finely minced chives
- peanut or vegetable oil for frying
- Marinate the shrimp in the hot sauce for about 20 minutes.
- Thoroughly combine the cream cheese, blue cheese and chives in a bowl and set aside.
- Take a wonton and with your finger wet all four sides with a little water.
- Spread about 1/2 tsp of the cheese mixture in the center of the wonton.
- Take a shrimp, pat it dry with a paper towel and place it in the center of the wonton, leaving the tail hanging over the edge.
- Fold the top part of the wonton over the top of the shrimp, pressing firmly along the whole top. Fold the sides over the shrimp, wrapping tight, being especially careful to seal the tail end. Repeat for remaining shrimp.
- Heat enough oil in a large frying pan for shallow frying. Fry the shrimp quickly on both sides until nicely browned. Transfer to paper towels to drain a bit.
- Place the wontons in a baking pan and bake in a preheated 350F oven for 10 minutes. Cool a few minutes before serving with hot sauce, blue cheese or ranch dressing for dipping.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Dumplings
Tags: spicy
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about 1 year ago LAWoods
These sound delish. My family doesn't care for blue cheese. What would you recommend as a substitute?
over 1 year ago Equator180
What kind of shrimp? The cheap, (farmed white, glass, grey or other names but all are Vannamei and have a muddy taste)or farmed Monodon, (Black Tiger) which are the best of the farmed varieties or wild caught, fresh, frozen?
over 1 year ago inpatskitchen
I've always preferred wild caught Gulf of Mexico shrimp...living here in the Detroit area just about all is previously frozen, but we live with it.
over 1 year ago Niknud
Oh yum. Oh yummy-yummy yum. Shrimp and wonton. Shrimp and wonton and cream cheese. I'm in artery-clogging heaven. Oh and you add blue cheese dressing on top! Just the right amount of indulgence for the holidays!
over 1 year ago EmilyC
Okay, you've managed to come up with a way I've never had shrimp. Love these! They look so addictive.
over 1 year ago inpatskitchen
Thanks...fun to eat too!!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
If these come back often enough, Pat, there's a chance I may actually remember to make them. Now that I think of it, both the son and the daughter will be here for Christmas, and he's as big a shrimp fiend as I am. Hmmmmm. Maybe an all-appetizer dinner.
over 1 year ago inpatskitchen
I love all appetizer dinners and have done it frequently for friends....should I keep posting until you make them?(LOL)
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Beautiful picture and equally wonderful recipe,
almost 2 years ago inpatskitchen
Thank you so much!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I remember loving these the last time I saw them. Thanks for reminding me I need to try them. Shrimp, hot sauce, dumplinged, fried - equals love.
almost 2 years ago inpatskitchen
Thank you again...they're really good little munchies. I can't wait to see what you're presenting this week!!
about 2 years ago Crêpes Suzie
These look really pretty and delicious!
about 2 years ago inpatskitchen
Thanks!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Love your idea - it's unfussy and looks delicious!
about 2 years ago inpatskitchen
Thanks... I ate all of them for lunch!!