Prep time: 10 minutes
Cook time: 25 minutes
Yield: Makes 24 little baskets
Ingredients:
24 sheets/1 pack won-ton wraps
4 cups jumbo shrimp, peeled and cleaned
1 cup arugula
1 cup sour cream
A few Tbsp olive oil
3/4 to 1 tsp Kosher salt
2 tsp fresh lemon juice
1 tsp paprika
1 tsp ginger and garlic paste
A muffin pan, to bake the wraps
To make the shrimp fry:
In a bowl, marinate the cleaned shrimp in lemon juice, salt and paprika powder. Let is marinate for 30 to 45 minutes. In a skillet on medium high, add olive oil; when it begins to smoke, shallow fry the shrimp; set aside.
To make the baskets:
Preheat the oven at 375 degree F. Lay out the won-ton wraps on a tray, brush both sides with olive oil. Gently plunge the wraps into the muffin pans, and pretty up their shape into little baskets. Bake for 6 to 8 minutes, until they are golden brown and crunchy. Set aside to cool.
In the meantime, add sour cream into a cup, sprinkle salt, pepper and a few drops of lemon juice. Whisk well. Add little dollops into the center of each basket, place a cooked shrimp on it, and decorate it with arugula. Serve.