Asian shrimp salsa, pomegranate vinaigrette and wonton chips

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Asian Shrimp Salsa served with crispy wonton chips, elegantly enhanced by a spicy pomegranate vinaigrette. Served with hot or cold saki, white wine or champagne this dish makes for a tempting appetizer, or stylish hor dourves for your cocktail party for two.  There is a little prep time involved–the shrimp needs to marinate for 30 minutes to 2 hours so plan ahead.

pomegranate.jpgAsian Shrimp Salsa

Vinaigrette

  • 3 tablespoons PAMA Pomegranate liqueur
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper

Shrimp and wonton chips

  • ½ pound bay shrimp, peeled and deveined
  • 1 jalapeno, chopped
  • 1 shallot, peeled and chopped
  • 1 medium tomato, cored and chopped
  • 1 green onion, chopped
  • ¼ cup chopped cilantro
  • Vegetable oil for frying
  • Half a package of square wonton skins, about 20 skins

Instructions:
1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.

2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours.

3. Meanwhile, make the wonton chips.

  • Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF.
  • While oil is heating, line a plate with 2 layers of paper towels.
  • Cut wonton skins half on the diagonal, to create triangles.
  • Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch.
  • Drain on paper towels.

4. Serve the Asian Shrimp Salsa with the chips on the side.


Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

Vinaigrette

  • 3 tablespoons PAMA Pomegranate liqueur
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Salt and freshly ground white pepper

  • ½ pound bay shrimp
  • 1 jalapeno, chopped
  • 1 shallot, peeled and chopped
  • 1 medium tomato, cored and chopped
  • 1 green onion, chopped
  • ¼ cup chopped cilantro
  • Vegetable oil for frying
  • Half a package of square wonton skins, about 20 skins

1. Combine all the vinaigrette ingredients in a small bowl and whisk to combine.

2. Put the shrimp, jalapeno, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Set salsa aside to let marinate in the refrigerator for 30 minutes or up to 2 hours
.
3. Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 1/2-inches and heat over medium-high heat until temperature reaches 350ºF. While oil is heating, line a plate with 2 layers of paper towels. Cut wonton skins half on the diagonal, to create triangles. Working in batches, fry wonton skins, turning occasionally, until chips are crisp and golden brown, about 1 minute per batch. Drain on paper towels.

4. Serve the shrimp salsa with the chips on the side.