Shrimp Wontons With Mango Salsa Recipes

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

Steps:

• Combine wine, sugar, crushed red pepper, cinnamon, and 1 tablespoon soy sauce in heavy small saucepan over medium-high heat. Boil until syrupy, about 8 minutes. Cool. Combine mangoes, onion, and 1/3 cup cilantro in small bowl. (Sauce and salsa can be prepared 8 hours ahead. Cover separately and refrigerate.) Blend 1/2 cup soy sauce, 1/3 cup cilantro, lemongrass, ginger, sesame oil, and egg yolk in processor until well blended. Place shrimp in medium bowl. Pour egg marinade over and let stand 15 minutes. Drain shrimp. Place wonton wrappers on work surface. Place 1 basil leaf in center of each wrapper. Place 1 shrimp atop each basil leaf, allowing tail to extend beyond wrapper. Brush top edge of wonton with water and roll up from bottom, enclosing shrimp and pressing along edge to adhere. Pour oil to depth of 3 inches in heavy large pot. Heat oil to 350F. Fry wontons in small batches until cooked through, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain. Spoon salsa onto center of each plate. Arrange 4 wontons around salsa on each plate. Spoon sauce over wontons.

Steps:

• Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
• Add minced garlic and cook for another couple minutes.
• Next, add the diced mangos and simmer over low heat for another 10 minutes.
• Ad orange juice, brown sugar, salt, pepper and jalapeno.
• Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
• Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
• For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
• Saute in a pan over medium high heat until pink about 7-10 minutes.
• For tuna: preheat saute pan over high heat.
• Season tuna steaks with salt and pepper on both sides.
• Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
• Serve with mango salsa!

Steps:

• Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
• Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.

Steps:

• Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.

Steps:

• make salsa make wontons I made it with chopped up pork and sauteed it (for non seafood eaters). Deliecious