Garam Masala-Spiced Shrimp and Asparagus Towers
12 small (about 2 inch) wonton wrappers
2 cups low-fat milk
1 tablespoon canola oil
2 teaspoons butter
1 small yellow onion, finely chopped
3 tablespoons all-purpose flour
2 teaspoons garam masala
1 pound asparagus, trimmed and cut into 1-inch lengths
2 tablespoons olive oil
½
pound medium shrimp, peeled, deveined and cut in half lengthwise
2 tablespoons lemon juice
¼
teaspoon salt
¼
teaspoon ground black pepper
Heat the oven to 300 degrees. Lightly coat a large baking sheet with cooking spray.
Place the wonton wrappers in a single layer on the baking sheet and lightly spritz the tops with cooking spray. Bake until golden brown, 10-12 minutes. Transfer to a wire rack to cool.
Meanwhile, in a small saucepan over medium-low, heat the milk.
In a large saucepan over medium, heat the oil and butter until the butter is melted. Add the onion and saute until softened, about 3 minutes. Add the flour and garam masala and cook, stirring frequently, for another 3 minutes.
Gradually stir the hot milk into the onion and bring to a simmer. Reduce the heat to low and cook, stirring often, until thickened, about 5 minutes.
Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes. Use a slotted spoon to transfer to a strainer and set aside.
In a large skillet over medium-high, heat the olive oil. Add the shrimp and saute until firm and pink, about 3 minutes. Stir in the lemon juice, salt and pepper.
To serve, set a wonton crisp on each plate. Top each with an even layer of asparagus. Set another wonton crisp on top, followed by a layer of shrimp, then another wonton. If desired, repeat layering. Serve with the garam masala sauce for drizzling or dipping.
Alternatively, the shrimp and asparagus can be tossed with the sauce before assembling.
Serves four.
@Recipe nutrition:Nutrition values per serving: 313 calories, 11 g fat (5 g saturated), 32 g carbohydrate, 3 g fiber, 21 g protein, 143 mg cholesterol 997 mg sodium.
Associated Press