Shrimp unrolls

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">v<IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="20e96650.jpg" border=0 width="150" height="101" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">v</B></div> </td> <td valign="top" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>The Organic Chef  Magazine</B></FONT>    |     <A HREF="index.htm" TARGET="_top" TITLE="The Organic Chef Magazine"><U>home</U></A></div> <div> <B>Shrimp unrolls</B><B>   |   </B><A HREF="id3.htm" TARGET="_top" TITLE="Pragmatic Organics"><U>Pragmatic Organics</U></A><B>   |   </B><A HREF="id4.htm" TARGET="_top" TITLE="Endive Cups"><U>Endive Cups</U></A><B>   |   </B><A HREF="id6.htm" TARGET="_top" TITLE="Contact Us"><U>Contact Us</U></A></div> <div> <B>Shrimp Unrolls</B></div> <div> <I><B>Like an unrolled shrimp eggroll- only wayyyy better!</B></I></div> <div> <I><B>Yes you can make these wild caught beauties AND wow your guests!</B></I></div> <div> <I><B>Rosas Farms Wild Caught Shrimp is ON SALE NOW! $9.99 Regular Price $14.99</B></I></div> <div> <A HREF="http://www.rosasfarms.com" TARGET="_top" TITLE="http://www.rosasfarms.com"><U><I><B>www.rosasfarms.com</B></I></U></A></div> <div> <I><B>Ingredients:</B></I></div> <div> <I>One Head Napa Cabbage- cleaned and shredded</I></div> <div> <I>One Pound Rosas Farms Wild Caught Chem Free Shrimp peeled and deveined</I></div> <div> <I>1 Tsbp. Organic Creamy Peanut Butter</I></div> <div> <I>1  Tbsp. Sesame Oil</I></div> <div> <I>4 small Diced Red Wax Peppers</I></div> <div> <I>1 Tsp. Braggs Amino's or Low Sodium Soy Sauce</I></div> <div> <I>1/4 tsp. Ground Ginger</I></div> <div> <I>1 Tbsp. Rice Vinegar</I></div> <div> <I>1 Tbsp. Guava Jelly</I></div> <div> <I>1/2 tsp. Ground Cumin</I></div> <div> <I>1 Pack Wonton Skins ( pasta wrappers)</I></div> <div> <I>Oil for frying</I></div> <div> <I>Baby Arugula for garnish</I></div> <div> <I><B>Method:</B></I></div> <div> <I>Blanch the shredded cabbage in boiling water for two minutes. Remove and place in an ice bath to retain crisp and green texture.</I></div> <div> <I>In a small sauce pan on medium high heat, place ginger, peanut butter, jelly, rice wine and cumin. Stir constantly until the mixture is melted and combined. Remove from heat and set aside. It should be the consistency of a thick syrup, if it is too thick add more water or more rice vinegar. </I></div> <div> <I>In a sautee pan, add sesame oil and place on medium heat, slice half the cleaned shrimp the long way and mince the other half.  Place the minced shrimp in the pan and stir, 3-4 minutes until pink and cooked.  Remove, place in bowl and set aside. In the same pan, ( you may have to add a little more oil) gently cook the halves ( they will be used for garnish on top of the unroll) Cook 3-4 minutes and remove. Place in a separate bowl.</I></div> <div> <I>Frying Oil should be at 375 degrees for wonton skins. Slice the wonton wrappers in long thick strips, two inches wide, place into heated oil and fry. In a low basin we pressed a spoon to hold one end of the wrapper down to make a curved spoon ( see picture left) When they are golden brown place on paper towel to cool.</I></div> <div> <I><B>Plating:</B></I></div> <div> <I>Place small amount of baby argula on plate. In a large bowl, mix the minced shrimp,red pepper, strained and patted dry cabbage and sauce. Mix well. Place approximately one TBSP in each wonton " spoon" Top with one of the halved cooked shrimp for garnish.</I></div> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <div> <I>Method:</I></div> </td> </tr></table></body>