Shrimp Scampi Won Tons
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Whipped & Beaten Culinary Works
Rockin' Rubs Tuscan Temptation Blend
Sabrosa Salt Company Italian Seasoning Salt
Leonardo e Roberto's Gourmet Blends Basil olive oil
4 tbsp. softened butter
zest of 1/4 lemon
1-2 clove garlic (pressed or minced fine)
1 green onion sliced
10-15 medium gulf shrimp
10-15 Won Ton wrappers (square or round)
1/2 cup white wine
juice of a quarter of a lemon
1. In a small bowl combined softened butter, 1 tbsp. of either Whipped & Beaten Culinary My Leaning Tower Italian Blend or Rockin' Rubs Tuscan Temptations, pinch of Sabrosa Italian Seasoning salt, lemon zest, pressed or minced garlic and 1/2 of the green onion and mash until everything is completely incorporated. Take a wonton wrapper and place one do the shrimp in the center with a little (about 1/4 tsp or less) of the butter mixture.
2. For round won ton wrappers: Wet the edges of the won ton wrapper and fold in half to form a semi-circle. Squeeze out all air around shrimp (if you don't, the won ton's will swell and possibly burst when cooking) and then seal by pinching the edges all around to secure the seal. Then form pleats by pinching and folding along the seam to seal the won ton.
3. For square won tons: Wet the edges of the won ton wrapper and fold in half to form a triangle. Squeeze out all air around shrimp (if you don't, the won ton's will swell and possibly burst when cooking) and then seal the edges by pinching them securely closed. Then wet and fold in the two side points to form an "open envelope" shape.
4. Place the finished won tons on a lightly floured plate so they don't stick. Combine the white wine and lemon juice in a bowl or cup.
5. Heat about 2 tbsp. of the gourmet blends basil olive oil in a large, coverable frying pan over medium high heat and add about a tbsp. of the butter mixture.
6. Once the butter has melted, place the won tons in the pan and let fry for about 2 minutes per side. They will become golden brown.
7. Then place the remaining butter mixture (you should have about 1/2 -1 tbsp left) in the pan along with the white wine and lemon juice.
8. Cover and let steam for about 3 minutes. Remove the cover and let the sauce reduce for another 2 minutes or so. Serve with the sauces and green onion slices for garnish.