Buffalo Shrimp Wontons

By inpatskitchen
April 5, 2011
14 Comments


Author Notes: I've made buffalo shrimp before...and thought why not wrap them in wontons?inpatskitchen

Makes: 12

Ingredients

  • 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

Directions

  1. Marinate the shrimp in the hot sauce for about 20 minutes.
  2. Thoroughly combine the cream cheese, blue cheese and chives in a bowl and set aside.
  3. Take a wonton and with your finger wet all four sides with a little water.
  4. Spread about 1/2 tsp of the cheese mixture in the center of the wonton.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

More Great Recipes:
Seafood|Cheese|Make Ahead|Serves a Crowd|Hors D'Oeuvre|Appetizer|Snack

Reviews (14) Questions (0)

14 Comments

LAWoods March 14, 2012
These sound delish. My family doesn't care for blue cheese. What would you recommend as a substitute?
 
Equator180 January 20, 2012
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?
 
Author Comment
inpatskitchen January 20, 2012
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.
 
Niknud December 9, 2011
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!
 
EmilyC December 7, 2011
Okay, you've managed to come up with a way I've never had shrimp. Love these! They look so addictive.
 
Author Comment
inpatskitchen December 8, 2011
Thanks...fun to eat too!!
 
boulangere December 7, 2011
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.
 
Author Comment
inpatskitchen December 7, 2011
I love all appetizer dinners and have done it frequently for friends....should I keep posting until you make them?(LOL)
 
boulangere June 7, 2011
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.
 
Author Comment
inpatskitchen June 7, 2011
Thank you again...they're really good little munchies. I can't wait to see what you're presenting this week!!
 
Crêpes S. April 6, 2011
These look really pretty and delicious!
 
Author Comment
inpatskitchen April 6, 2011
Thanks!
 
boulangere April 5, 2011
Love your idea - it's unfussy and looks delicious!
 
Author Comment
inpatskitchen April 5, 2011
Thanks... I ate all of them for lunch!!