| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 package wonton skins
- 6 ounces raw shrimp
- 1 scallion, chopped
- 1 tablespoon fresh dill weed
- Salt and pepper
- 24 to 32 filled shrimp pasta (See above)
- 1 cup canned plum tomatoes
- 2 tablespoons olive oil finely chopped with their juices
- 2 cloves garlic, finely minced Flat leaf parsley
- 1 whole red chili pepper
- Salt and freshly ground black pepper
- 1 1/2 quarts water
- 1 bottle clam juice
Instructions
- Make a paste in the food processor of raw shrimp, scallion, dill, salt and pepper. Fill a wonton skin with 1/4 teaspoon of filling. Fold each square diagonally with the edges not quite meeting; seal edges with a little water. Bend the pasta around your finger and press one corner over the other so you have a shape with a tiny air hole in the middle and a peak of pasta turned up.
- Heat olive oil in a saucepan and saute the garlic and whole chili for a few seconds. Add water, clam juice and tomatoes; bring to a simmer and season with salt and pepper. When ready to eat, add the shrimp pasta and cook a few moments or cooked through. Garnish with whole leaves of flat leaf parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 37 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 249 mg |
Reviews
this recipe is easy and delicious
This was very good. It was a huge pain to make though.