Fish Broth with Shrimp Filled Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 package wonton skins |
6 ounces raw shrimp |
1 scallion, chopped |
1 tablespoon fresh dill weed |
chopped |
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 |
1 1/2 quarts water pepper |
1 bottle clam juice |
Directions:
1. Shrimp Pasta Filling:
2. 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.
3. 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.
|
|