Shrimp Wonton Soup
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Simple and delicious, this recipe for Shrimp Wonton Soup is a warm comfort meal that is ready in just 30 minutes!
Wild Gulf Shrimp is such a great freezer staple to have on hand not only for their ease of cooking, but they are also a nutritious choice with their surprisingly high amounts of omega-3 fatty acids and minerals. Here at Sizzlefish, our large, succulent shrimp are caught in the Gulf of Mexico, a product of USA, peeled, deveined and frozen with no additives. If you are a true shrimp lover, you simply must try these juicy morsels!
With the temperatures getting colder out, we all find ourselves looking for good warm comfort foods. Soups are a favorite this season, but if you are anything like us, you tend to go for the same ones over and over. We are sincerely hoping this recipe will encourage you to step outside of your comfort zone and experiment with a recipe that seems like it would be far too much work, but really isn’t. Shrimp wonton soup can be intimidating to make, however with the help of pre-made wontons, you can actually make this comforting bowl of soup in just 30 minutes! That’s less time is takes to get takeout!
10 oz (2 packs) Sizzlefish Wild Gulf Shrimp, chopped into small pieces
2 Scallions, sliced separating the white from the green portions
½ tsp Toasted Sesame Oil
1 tsp Soy Sauce or Coconut Aminos
1 tsp Rice Vinegar
1 Pinch of Kosher Sea Salt
1 Pinch of White Pepper
1 tsp Cornstarch
1 tsp Freshly Chopped Cilantro
24 fresh square wonton wrappers
4 cups Low Sodium Chicken Broth
3 tsp Soy Sauce or Coconut Aminos
1 tsp Freshly Grated Ginger
1 tsp Toasted Sesame Oil
3 Baby Bok Choy
2 cups Sliced Baby Portabella Mushrooms
Kosher Sea Salt; to taste
White Pepper; to taste
Fresh Cilantro, for garnish
Bring 2 quarts of water to a boil.
To make the shrimp wontons, in a large bowl, combine the chopped shrimp, the whites of the sliced scallions, toasted sesame oil, soy sauce (or coconut aminos), rice vinegar, salt, white pepper, cornstarch and chopped cilantro. Stir well to combine.
Lightly cover a sheet pan with cornstarch. Working in batches, lay out 5 wonton wrappers on your work surface. Place a rounded teaspoon of the shrimp filling in the center of each wonton.
Using a bowl of water, wet your finger tip and run the water along the the edges of the wrapper. Next, fold the wonton in half over the filling to form a triangle. Press firmly on both sides to seal.
Putting more water on your finger tip, put water on one of two side corners, then bring the corners together. Overlap the corners and press them together to seal the wonton.
Put the finished wontons on the prepared baking sheet. Repeat this procedure with the remaining wrappers and filling.
To make the soup, combine the chicken broth, soy sauce (or coconut aminos), grated ginger, toasted sesame oil, bok choy, slice mushrooms, salt and pepper in a large pot. Bring the mixture to a boil, the reduce to a simmer to keep warm.
Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal.
Lightly dab water on one of two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.
Working in batches, add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking.
Cook 2 to 4 minutes or until they float to the surface. Once cooked, removed the wonton from the water and place in a bowl.
Ladle 1 cup of the over the cooked wontons. Repeat with the remaining wontons and serve topped with scallion greens and fresh cilantro.