Author Notes
I've made buffalo shrimp before...and thought why not wrap them in wontons? —inpatskitchen
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Ingredients
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12
peeled and deveined 26-30 ( or larger) count shrimp, tails left intact
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12
wonton wrappers
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1/4 cup
of your favorite hot sauce ( I used Cholula )
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3 ounces
softened cream cheese
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2 tablespoons
crumbled blue cheese
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1 tablespoon
finely minced chives
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peanut or vegetable oil for frying
Directions
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Marinate the shrimp in the hot sauce for about 20 minutes.
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Thoroughly combine the cream cheese, blue cheese and chives in a bowl and set aside.
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Take a wonton and with your finger wet all four sides with a little water.
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Spread about 1/2 tsp of the cheese mixture in the center of the wonton.
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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.
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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.
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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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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