Shrimp Wonton Soup

• Seafood

  • 1/4 lb Shrimp, jumbo cooked

• Produce

  • 1/2 cup Carrots
  • 1 clove Garlic
  • 1 tbsp Green onion
  • 1/2 cup Snow peas

• Canned Goods

  • 48 oz Chicken broth, low-sodium
  • 1/8 cup Water chestnuts

• Condiments

  • 1/2 tbsp Soy sauce
  • 1 1/2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 18 Wonton, skins

• Baking & Spices

  • 1 pinch White pepper
  • 1/2 tsp White sugar

• Oils & Vinegars

  • 1/4 tsp Sesame oil

Found on apple-of-my-eye.com

Ingredients

• ¼ lb jumbo cooked shrimp, separated
• ⅛ cup water chestnuts, diced
• 1 clove garlic, diced
• ½ tbsp soy sauce
• ¼ tsp sesame oil
• ½ tsp white sugar
• 1 tbsp chopped green onion
• pinch of white pepper
• 18 wonton skins
• 48 oz( 1½ quart) low sodium chicken broth
• 1½ tbsp low sodium soy sauce
• ½ cup snow peas
• ½ cup shredded carrots

Directions

• Roughly chop the cooked shrimp reserving four of them for garnishing.
• In a medium-sized bowl, combine the chopped shrimp, water chestnuts, garlic, soy sauce, sesame oil, sugar, chopped green onion, and a pinch of white pepper.
• Lay out several wonton skins and place a teaspoon or so of the shrimp mixture in the center. Dip the tip of your finger in a bit of water and dampen the edge of half the wonton. Fold the wonton skin over to cover the filling and use a fork to press down the edges. Repeat till the filling is all used up. (I got 18 wontons).
• In a large pot, bring the chicken broth and soy sauce to a low boil. Add in the wontons, snow peas, and shredded carrots. Cook for 4-5 minutes or until the wontons are done and the veggies are cooked, but still crisp. Season with salt and pepper to taste.
• Serve immediately garnishing with the reserved shrimp, red pepper flakes, and chopped green onion!

Nutrition