Worthy Epicurean Art

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

1T parmesan

1tsp minced chives

1T cream

½ tsp nutmeg

Salt

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)

Balsamic vinegar

Cut wonton wrappers into circles (I used the goat cheese package as a template-it measured 4 ½ in. dia.).

Fill with about a teaspoon of filling.

 

 

Fold in half and seal.

 

 

Wrap ends around finger to complete tortellini and seal.

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.