LouisianaShrimpers.com Cajun Shrimp Recipes
|Cheese And Shrimp Gyozas|
|1/2 lb Large Shrimp, shelled and deveined||Lime Cream Sauce|
|1 1/2 tsp Salt||1 Tbs Olive oil|
|1 tsp Finely minced ginger, or ginger juice||2/3 cup Chicken stock|
|2 tsp Dry sherry||1/2 cup Whipping cream|
|1 tsp Cornstarch||1 Tbs Lime juice|
|5 Water chestnuts, finely chopped||Salt and white pepper, to taste|
|2 Green onions, chopped||Coriander|
|1 1/2 Tbs Coriander, chopped|
|2 Chinese sausages, finely chopped|
|1 1/4 cup Grated Monterey Jack cheese|
|1 Package of won ton wrappers|
|1. Toss the Shrimp with 1 tsp of the
salt and let them stand for 10 minutes. Rinse thoroughly, drain, and pat
dry. Finely chop the Shrimp and put them into a mixing bowl. Add the
remaining salt and the ginger, wine, cornstarch, water chestnuts, green
onions, coriander, sausages, and cheese. Mix thoroughly. |
2. Trim the corners of the won ton wrappers to make them round. Place 1 heaping tsp of the filling in the center of a wrapper. Moisten the edge of the wrapper with water and fold it in half to enclose the filling and form a half circle. Pinch the edges together to seal. Set the gyoza on a baking sheet and cover it with a towel. Repeat with the remaining filling and wrappers.
3. To cook, add 1 Tbs of Olive oil to a 10 inch nonstick skillet and set it over medium heat. Arrange 12 Gyozas in a single layer on the pan. Pan fry for 1 minute or until lightly browned. Turn the Gyozas over and brown the other side for about 1 minute longer. Add the chicken stock and shake the pan to prevent the Gyozas from sticking. Cover and cook at a low boil for 2 minutes. Remove the Gyozas to a plate and keep them warm.
4. Increase the heat to high and add the cream. Bring to a boil and cook, stirring until thickened, for about 45 seconds. Stir in the lime juice and season to taste with salt and pepper.
5. To serve, divide the sauce among 4 plates and arrange 3 Gyozas on each. Garnish with the coriander.
|Yield = 2 Servings|
|Submitted By: LouisianaShrimpers.com|
|Recipe Index Home|