Fish Broth with Shrimp Filled Pasta

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • Shrimp Pasta Filling:
  • 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
Shrimp Pasta Filling:

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.

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    EJ's Favorite Fish Pouches for Mom

    Recipe courtesy of Emeril Lagasse