Whilst sojourning in the tropics a fortnight in June 2009, our family was introduced to a scrumptious dish cultivated in the melting pot called Honolulu. The developer- one Sam Chow- restaurateur and chef. Found in the local paper, Ms.TR scooped it right up and did Mister Chow's recipe well. We devoured…. er…. enjoyed the dish, so, I brought it home to the main land to share with all.
Now I need add, I’m not proud of how poorly I follow a recipe. I’m a that-looks-about-right kinda girl; sewing, gardening, housekeeping, trimming children’s bangs…mmm hmm.
Be fore warned- the only thing perfectly accurate to the Chow dish are the proportions of the tortellini filling- everything else is claimed only by this simple chef of the people: Me (she claims modestly).
Sautéed Shrimp with Goat Cheese Tortellini
Tortellini filling: mix the following well.
4oz goat cheese
1tsp minced chives
½ tsp nutmeg
Wonton wrappers (homemade pasta works great too!)
12 jumbo Skinned Shrimp (of course, this portion is always expandable!)
Golden raisins (or cranberries, or dried cherries, or...)
Pine nuts (or pecans perhaps, mmm)
Cut wonton wrappers into circles (I used the goat cheese package as a template-it measured 4 ½ in. dia.).
Boil for about 5 minutes. You may also freeze them for later use.
Sauté Shrimp in butter and garlic (how much butter and garlic is enough? Or shrimp for that matter). Toss with boiled tortellini, raisins, pine nuts, balsamic vinegar and sprinkle with salt. I serve this on a bed of beet greens and spinach from the garden.