Shrimp Wontons with Jalapeno Raspberry Sauce
Well I admit, I have been delinquently absent from my blog and I have really missed it! Life has been a little bit chaotic in the last month and my poor old blog seems to be the last thing that gets my attention. These Shrimp Wontons with Jalapeno Raspberry Sauce are super yummy and actually pretty easy to
make. A lot of people get intimidated by phyllo pastry but it really isn’t that bad!
The creaminess of the filling in the Shrimp Wonton along with sweetness and spice of the Jalapeno Raspberry Sauce are a beautiful combination. We love to make them as an appetizer before a nice supper and then save the leftovers and warm them up the next day at lunch! Mmmmm.
So, the first thing to do is to take the phyllo dough out from the freezer in time to let it thaw before you need to use it. You can pull it the day before if you want and let it thaw in the fridge. Or, you can do what I invariably do. Get a craving for these at the last minute and pull it out and put it under my lights over my stove to thaw it quickly. Haha.
There are a couple of other plan head things you should do. If you don’t have a “soften” setting on your microwave, pull out the cream cheese from the fridge and let it come to room temperature. At the same time, pull some uncooked frozen prawns from the freezer and let them thaw as well.
Preheat your oven to 350F and pull out some baking sheets. As always, I highly recommend parchment paper lining for your baking sheets to make clean up a whiz!
Shrimp Wontons with Jalapeno Raspberry Sauce take no time at all to make. Bring ingredients to room temperature is the most time consuming part! Once you have thawed phyllo dough, thawed shrimp and cream cheese at room temperature, you are ready to rock and roll!
Place the cream cheese in a bowl and mix it smooth.
Get out a cutting board and finely chop celery and red onion. Add it to the cream cheese. Then chop the shrimp and add it to your bowl as well. Add some thyme, oregano, and minced garlic.
Mix it all up well.
Take three sheets of phyllo in a stack and place them on a large cutting board. Phyllo is very thin and easy to tear so using three gives you a little more strength to what will become the wonton. Keep remaining phyllo under a damp cloth.
Divide the stack of 3 sheets of phyllo into 12 even squarish pieces. I find a rolling pizza cutter works really well to cut the phyllo as it just rolls on through the phyllo. Knives tend to get hung up on the phyllo and bunch it up and then you have to get mad and throw it in the garbage in a snit and get more phyllo etc. Just easier to use a pizza cutter….
Anyhow…. Once you have your twelve pieces, take a spoon and put about 1 to 1 1/2 tbsps of filling in the centre of each piece of phyllo.
Drizzle some melted butter around the exterior of the phyllo square and then pull up all the corners of the phyllo into the middle and pinch together to seal the buttery edges together. If there are spots that look like they aren’t sealed, just squeeze together. If it is dry, just dip your finger in some melted butter and put some butter on the area and then seal.
As you complete each wonton, place it on your baking sheet. Continue until you run out of filling!
Bake for about 30 minutes or until the phyllo dough is browning up nicely. Pull from the oven and serve warm with the Jalapeno Raspberry Sauce that follows. You can make the sauce while the wontons are baking. It is super easy.
Here is a link to the recipe for Jalapeno Raspberry Sauce. But spoiler alert, combine the raspberry jam, finely chopped jalapeno, grated ginger, oil rice vinegar and dijon mustard in a sauce pan. Heat on medium heat until bubbling and then simmer while your wontons are cooking.
Then poof! Shrimp Wontons with Jalapeno Raspberry Sauce all ready to go!
Shrimp Wontons with Jalapeno Raspberry Sauce
Sweet, spicy, creamy and crispy, these little bites of deliciousness will reappear in your dreams!
- 6 phyllo pastry sheets thawed and ready to use
- 8 ounces cream cheese softened
- 1/4 pound prawns uncooked, chopped
- 1/2 celery stalk finely diced
- 3 tbsp red onion finely diced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 garlic clove large
- 1/4 c butter melted
Preheat oven to 350F and pull out two baking sheets. Line them with parchment paper.
Into a medium bowl, add the softened cream cheese. Stir until smooth.
To the bowl, add shrimp, finely diced celery and red onion, dried thyme, dried oregano and minced garlic.
Mix to combine all ingredients.
Lay out on a large cutting board, a stack of three sheets of phyllo. Keep the remaining phyllo under a damp cloth so the sheets don't dry out.
Using a rolling pizza cutter, cut the phyllo into twelve equal sized portions that will be roughly square.
Use a spoon to add 1 to 1 1/2 tbsps of wonton filling to the centre of each of the twelve portions.
Brush or drizzle melted butter around the perimeter of each of the twelve pieces of phyllo.
Bring the corners of each wonton up to the middle and pinch the buttery edges together to seal.
Place each one on a parchment lined baking sheet as you finish it. Then repeat with remaining phyllo sheets and filling.
At the end, you will have two pans each with 12 wontons on it. Place those pans into the oven to bake for about 30 minutes or until the phyllo on the top of the wonton has browned nicely.
In the meantime, make your Jalapeno Raspberry Sauce.
Calorie Count does not include phyllo because I couldn't get the calculation to work properly with it!
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