Shrimp Wonton Soup with Edamame and Cream Cheese Wontons
Shrimp Wonton Soup
2 ribs celery
2 medium onions
2 ounces canola oil
2 bay leaves
6 lobster bodies
12 ounces tomato paste
1 vanilla bean
2 cups bourbon
1 gallon chicken stock
3 tablespoons soy sauce
Fresh lime juice
1 teaspoon chili sauce
24 medium shrimp, peeled and deveined
1 bunch cilantro
Preheat heat a deep, heavy gauge pan.
Peel onion and carrots; wash celery. Roughly chop the vegetables.
Add oil to pan and sauté vegetables until tender. Add lobster bones and brown off, then add tomato paste and lightly brown. Add vanilla bean, then deglaze the pan with bourbon. Add chicken stock, bring to a light boil and reduce by half. Strain broth through a fine mesh strainer; add soy sauce, lime juice and chili paste to taste. Season with salt and pepper. Keep broth hot.
Place shrimp in soup for two minutes to poach. Remove shrimp and place on a plate. Repeat poaching process with wontons.
Chop cilantro and set aside to garnish soup.
To serve, place three shrimp in a bowl and ladle soup over; add three wontons, garnish with cilantro.
Edamame and Cream Cheese Wontons
1 cup edamame (shelled, cleaned and washed)
½ cup cream cheese
Salt and pepper
¼ cup sesame seeds
24 wonton wrappers
Place edamame and cream cheese in food processor and puree. Add salt and pepper to taste.
In a dry sauté pan on medium heat, toast sesame seeds until brown (about 30 seconds).
Fold sesame seeds into cream cheese mixture.
Place a small amount of filling in the middle of a wonton wrapper. Wet one end with water and fold over to make a triangle. Then grab the two farthest points and place them together.