Monday, March 18, 2013

Casian Etouffee

Willie's recipe is submitted for the Chopped Challenge Round Two Appetizer Basket including the following items:

Theme: Chinese New Year - Mardis Gras Celebration
Wonton Wrappers
Bean Sprouts
Cajun Seasoning
BONUS ITEM: Muffaletta Olive Spread

When I saw the ingredients for the Appetizer Basket, I thought about etouffee and decided to put it in a wonton wrapper. Why not, right?

Casian Etouffee

by Willie Simmons

½ pound shrimp, diced (any size)
Slap Ya Mama Hot Cajun Seasoning
2 Tablespoons olive oil
tomato sauce, small can
1 onion, chopped
1 bell pepper, chopped
garlic, chopped
green onion, chopped
bean sprouts
¼ cup clam juice
crab meat
wonton wrappers
Muffaletta Olive Spread, prepared

Season the shrimp with SYM. Set aside.

In a large skillet, over medium heat, add the olive oil and tomato sauce and cook for 8 minutes, stirring constantly. Add the vegetables and cook until they are soft, about 10 minutes, stirring occasionally. Add the clam juice. Add the shrimp. Cook until pink. Add the crab meat. Cook for 2-3 minutes or until heated through. Remove from the heat. Set aside and let cool slightly.

To fill the wonton wrappers:
Place about 1 teaspoon of filling in the center of a wonton wrapper. Brush a little water along the perimeter of the bottom wrapper and then place another wrapper on top. Press down all around the edges with your fingers and seal with more water if needed.

To cook the wontons:
Place about 1 inch of peanut or other vegetable oil in a skillet and heat to 365 degrees over medium heat. Cook the wontons for 1 minute on each side, until golden brown.

Serve with Muffaletta Olive Spread.

You can cook triangular shaped wontons if you wish. Just use one wonton wrapper, fill, put water along the edge, fold over and seal. Fry.

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