Who’s ready for a three-day weekend? I certainly am. What’s even better than a three-day weekend? No one else around here has a three-day weekend along with me, which means that I get to enjoy one whole day all by little ol’ self. I almost don’t even know what to do with myself. Almost. I think, perhaps, I will find myself visiting a few antique shops in hopes of finding some old, tarnished, and unique silverware to use in future food photos. The more tarnished, the better.

While photographing this soup for the “Let’s Go International!” themed Soup Saturday Swappers hosted by Kathy of A Spoonful of Thyme, I got to show off what it takes to get a decent photo to share with all of y’all. A close friend watched on with B.O.B. Bob as I stood outside in the rain, on a chair, constantly fiddling around with props to try and get a decent shot without any crazy reflections. Taking photos of food is in no way glamorous, and also has a tendency to make me appear like a complete fool in front of friends, neighbors, and complete strangers.

In short, if you happen to drive or walk by my house and see me standing on a chair with a camera, sporting some seriously nappy hair, and wearing the ugliest pajamas in the world, don’t judge. Instead, perhaps you could come say hello, and then let me use your body as an object to block the wee little glint of sunshine somehow managing to peek through the rainclouds, which is causing a seriously odd reflection on my not quite tarnished enough soup spoon. Your help would be greatly appreciated, and most likely aid me in not clumsily falling off of the chair in the photographing process.

Ingredients:

• 1 Pound Shrimp, Peeled & Deveined
• 1 Tablespoon Garlic Infused Olive Oil
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Honey
• 1 Teaspoon Dijon Mustard
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Scallions, Finely Chopped (Green Part Only)
• 1 (12-oz.) Package Wonton Wrappers
• Water
• 6 Cups Chicken Stock
• 1 (8-oz.) Bottle Clam Juice
• 1 Tablespoon Low-Sodium Soy Sauce
• 1/2 Teaspoon Ground White Pepper
• 1 Large Carrot, Peeled & Thinly Sliced
• 3 Scallions, Finely Chopped (Green Part Only)

Directions:

1. Place the shrimp, olive oil, hot sauce, honey, mustard, sea salt, black pepper, and 3 of the chopped scallions into a food processor. Pulse until the shrimp becomes a paste.
2. Using your index finger, wet all four edges of a wonton wrapper with water. Place a small amount of the shrimp paste in the middle of the wrapper, fold it into a triangle, and then fold in the left and right lower edges of the triangle. Place on a platter and repeat with the remaining wontons.
3. Place the chicken stock, clam juice, soy sauce, white pepper, and sliced carrot in a large pot and bring to a boil over high heat. Lower the heat to medium and add the wontons to the pot one at a time.
4. Cook for 5 minutes and then serve immediately garnished with the remaining 3 chopped scallions.

Suggestions:

• The clam juice in this soup adds extra flavor, however, you may choose to replace it with water or additional stock if you choose.
• This soup is meant to be eaten right away. If left to sit, the wontons will develop an extremely funky texture.

Improvements:

• Add a few paper thin sliced button mushrooms to the soup.
• Pureé a small amount of ham into the shrimp filling mixture.
• Use a Mandoline Slicer to thinly slice the carrots used in this recipe.
• I recently discovered this Bar Harbour Clam Juice, which I find to be far superior in comparison to many other brands of clam juice. The same company also makes Maine Lobster Juice.

Print

Yum

Shrimp Wonton Soup

Ingredients:

• 1 Pound Shrimp, Peeled & Deveined
• 1 Tablespoon Garlic Infused Olive Oil
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Honey
• 1 Teaspoon Dijon Mustard
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Scallions, Finely Chopped (Green Part Only)
• 1 (12-oz.) Package Wonton Wrappers
• Water
• 6 Cups Chicken Stock
• 1 (8-oz.) Bottle Clam Juice
• 1 Tablespoon Low-Sodium Soy Sauce
• 1/2 Teaspoon Ground White Pepper
• 1 Large Carrot, Peeled & Thinly Sliced
• 3 Scallions, Finely Chopped (Green Part Only)

Directions:

1. Place the shrimp, olive oil, hot sauce, honey, mustard, sea salt, black pepper, and 3 of the chopped scallions into a food processor. Pulse until the shrimp becomes a paste.
2. Using your index finger, wet all four edges of a wonton wrapper with water. Place a small amount of the shrimp paste in the middle of the wrapper, fold it into a triangle, and then fold in the left and right lower edges of the triangle. Place on a platter and repeat with the remaining wontons.
3. Place the chicken stock, clam juice, soy sauce, white pepper, and sliced carrot in a large pot and bring to a boil over high heat. Lower the heat to medium and add the wontons to the pot one at a time.
4. Cook for 5 minutes and then serve immediately garnished with the remaining 3 chopped scallions.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.