VERA CRUZ DUMPLINGS WITH SHRIMP, BLACK BEANS AND SPINACH, TOPPED WITH CHIPOTLE SALSA COULIS

Ingredients Weight Measure
Olive oil 2 Tbsp.
Peppers, diced 1/4 cup
Onions, diced 1/4 cup
Garlic, minced 1 Tbsp.
Frozen, chopped spinach, squeezed well 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Salt to taste
Cumin, ground 1 tsp.
Rice, cooked 1/2 cup
Heavy cream 1/4 cup
Cheddar cheese, shredded 1/2 cup
Shrimp, cooked, small, medium chopped 1 cup
Eggs, large 1 ea.
Egg roll skins 6 ea.

Method

  1. Heat pan and add oil, peppers, onions and garlic. Sauté for 3 to 4 minutes; add spinach; mix well and sauté 2 to 3 minutes. Add TABASCO® Chipotle Pepper Sauce, salt, cumin and rice; mix well. Add heavy cream and allow to reduce to almost dry.
  2. When done, cool; fold in cheese and shrimp. Reserve refrigerated. Beat egg for wash. Cut egg roll skins into quarters, making 24 small square pieces. Cover skins with damp cloth to prevent skins from drying out.
  3. Take skins and egg wash as needed. Fill 1 Tbsp. filling per skin. Fold over and turn over; seal edges well. Repeat until all the skins and filling are used up. Reserve refrigerated.
  4. Deep-fry at 360°F until golden brown. Serve with side of Chipotle Salsa Coulis (see recipe).

Yield: 24 dumplings