If you’re planning a holiday party, don’t forget about the appetizers. Gretchen McKay, food enthusiast and writer for the Pittsburgh Post-Gazette, is here with us today making one of her favorite appetizers.
SHRIMP WONTON CRISPS WITH ASIAN PESTO
1 medium garlic clove
3 tablespoons honey-roasted peanuts, plus 2 tablespoons chopped for garnish
1/4 teaspoon crushed red pepper flakes
2 cups packed fresh cilantro leaves
3 tablespoons vegetable oil, plus 1 cup for frying
1 teaspoon sugar
1 teaspoon soy sauce
9 wonton wrappers, quartered
18 cooked, peeled shrimp (31-to-35 count) halved lengthwise
Mince garlic, 3 tablespoons peanuts and pepper flakes in a food processor. Add cilantro, 3 tablespoons oil, sugar and soy sauce and process to pesto consistency
Heat remaining 1 cup oil over medium heat in a medium skillet. When oil starts to simmer, add 12 wonton quarters; fry, turning once, until golden brown, about 1 minute. Transfer to a wire rack. Repeat twice with remaining wontons.
Just before serving, place a shrimp half on each wonton crisp. top with generous 1/4 teaspoon peston, and garnish with a sprinkling of chopped peanuts.
From: “Perfect One-Dish Dinners” by Pam Anderson