|
Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
Sauteed Shrimp With Goat Cheese Tortellini, Golden Raisins,
Pinenuts, Brown Butter & Balsamic Serves Four
12 pc jumbo prawns peeled and deveined
4 oz goat cheese
1 tbsp heavy cream
1 tsp minced chives
one half tsp nutmeg (1/2 tsp)
1 tbsp grated parmesan reggiano
1 package wonton skins
2 tbsp golden raisins
2 tbsp toasted pine nuts
2 tbsp butter
2 tbsp balsamic vinegar
Kosher salt to taste
Directions:
Cut circles out of the wonton skins with a cookie cutter and lay out 12 pieces.
In a separate bowl make filling with goat cheese, parmesan, chives, cream,
nutmeg, and a little salt. Place a tsp of the filling in the center of each
wonton skin. Dip your finger in a little water and rub the edge of each wonton.
Fold the wonton skin into a half circle and then bring back the corners until
they touch, making sure the seal is tight. You can refrigerate or freeze for
future use (make sure they are wrapped tightly). Also save left over filling for
future use. Next, in a medium sauté pan heat up butter and add shrimp and sauté
until they are cooked, about 3 minutes on each side, browning the butter nicely,
then add balsamic and remove from heat. Boil the tortellini in salted water and
when they float they are done, about 5 minutes. Toss with shrimp and a 2 tbsp of
the pasta water and season with salt. Plate up on a platter and sprinkle with
raisins and pine nuts. Top Of Page
Go back |
