Hello all and welcome to another edition of Andre Taylor’s Tasty Tidbits!
Today, I will share my recipe for homemade wonton soup made with shrimp. I love wonton soup just as much as anyone, I can’t always find a good place to get it. With that in mind, I taught myself to make it and realized it’s easy to make and not only that, it’s pretty inexpensive! Here’s what you need to make it:
1 pack of wonton wraps
2 pounds of shrimp
3 large containers of chicken broth
1 cup of chopped green onion
1 cup of sliced mushrooms
2 tablespoons of garlic powder
2 tablespoons of season salt
1 tablespoon of black pepper
1 tablespoon of onion powder
Now that we have everything together, let’s get cooking.
The first thing you want to do is steam your shrimp before wrapping them in the wontons. In a large pan, take a tablespoon of olive oil and turn the flame under the pan to a medium temperature. Once the pan warms up, place the shrimp in and cover with a top and let the shrimp steam for about 5 minutes or until pink. Once the shrimp is done, turn the flame off and let them cool.
Once the shrimp have cooled, put them into a large bowl. On a clear part of your countertop, place one of the wonton wraps on a cutting board, place a shrimp inside the wrap and wet the edges of the wrap with a little water (keep a cup of water nearby for this part) and seal the edges. Once the edges are sealed, bend the wrap so that the two pointed edges meet and then place the wonton onto a plate to dry.
Let the wontons sit for at least 20 minutes or until dry.
In a large pot on the stovetop, pour the three containers of chicken broth and turn the temperature to a medium level. Add your chopped green onion and sliced mushrooms to the broth along with the garlic powder, season salt, black pepper and onion powder.
Once the broth begins to boil, add your wontons and let cook for 10-12 minutes. You can serve the soup hot from the pot or let it cool just a bit.
If you try this recipe, take a picture and email me at email@example.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.
Until then, keep on burnin’!