Ingredients
16
wonton skins (about 3 1/4-inch square)
2
tablespoons butter, melted
1
tablespoon sesame seed
3/4
teaspoon salt
1
package (8 oz) sliced fresh baby portabella mushrooms
1
cup fresh snow pea pods, strings removed
1
red bell pepper, finely chopped
1
tablespoon grated gingerroot
2
cloves garlic, finely chopped
1
can (13.5 oz) coconut milk (not cream of coconut)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
7
tablespoons Gold Medal™ all-purpose flour
1
teaspoon red curry paste
1
lb uncooked medium shrimp, peeled (tail shells removed), deveined
Preparation
Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.
