This recipe makes a fun appetizer or a nice accompaniment to a stir fry dinner. It’s important to use raw shrimp with this recipe because cooked shrimp will become very rubbery! The pineapple sauce/dip can be spicy or you can tone if down by adding less red pepper flakes but try not to omit them because the contrast of spicy and sweet pair so well with the shrimp. Enjoy! For comments/questions please contact me at firstname.lastname@example.org
1- 2 Tlb. red pepper flakes
2 Tlb. finely diced white onion
6 Tlb. rice wine vinegar
1 cup finely chopped pineapple that has been drained
2 Tlb. honey
1 Tlb lemon juice
In a medium saute pan, Spray with olive oil Pam. Add onions and lightly saute. Combine the rest of the ingredients and heat for about 3 minutes on medium heat. Remove and place in bowl to cool to room temp.
12 raw shrimp cut in half lengthwise
salt and pepper
1/2 cup no fat half and half
1/4 cup egg beater
24 wonton wrappers
3 Tlb. minced fresh cilantro
Lightly season the shrimp with salt and pepper. Mix the milk and egg beaters together. Dredge wonton wrapper in the milk/egg mixture, lay on surface and add 1/2 piece shrimp in a corner of the wrapper. Add a pinch of cilantro, roll up and place seam side down.
In a small saute pan add 2 Tlb. of olive or canola oil. Heat on medium high. Add each of the shrimp rolls to the pan and fry until lightly brown on each side. Do not overcook or the shrimp will be tough. Depending on the size of your shrimp, the fry time should only be about 1-2 min. per side. Lay out on paper towel or news paper to drain (you will be amazed at how little oil this will use).
Serve on a platter along with the pineapple dip/sauce. Tasty, deliciousness!