On-AirVirginia This Morning


Asian Ginger Shrimp and Five Spice Chocolate Wonton Cups

Posted at 11:28 AM, May 16, 2014
and last updated 2014-05-16 11:28:04-04

RICHMOND, Va (WTVR) - Our Friday show just wouldn't be complete without some great tasting food. Culinary Expert Shayne Rogers is making the magic happen in the Virginia This Morning Kitchen and walks us through the steps on how to put together Ginger Shrimp and Five Spice Chocolate Wontons.

Ginger Shrimp

 4 T low sodium soy sauce

2 T honey

2 T sherry

½ c chicken broth

1T olive oil

1 piece of ginger, about 4 inches long, peeled and cut into matchsticks

1 medium onion, sliced top to bottom

1 c lightly steamed broccoli

1 medium red bell pepper, sliced and lightly steamed

1 # large shrimp, peeled and deveined

Serve with cooked rice.

Pre-heat a large skillet over medium high heat.  Add oil, ginger and onions and stir until fragrant.  In a small bowl whisk together soy sauce, honey, sherry and chicken broth, set aside.  Stir the onions and ginger, add the shrimp and toss until they start to turn pink.  Stir in broccoli and bell pepper and toss with the soy sauce mixture.  Cook just until the shrimp finishes and the vegetables are warm.  Serve with some brown rice and enjoy.

Five Spice Chocolate Wonton Cups

Cooking spray

32 wonton wrappers

1 c miniature chocolate chips

1c slivered almonds

½ t Chinese five-spice powder

Powdered sugar for dusting.

Preheat oven to 425.  Coat a mini muffin pan with cooking spray.  Line the muffin cups with the wonton wrappers and spritz with cooking spray.  Mix the chocolate and almonds together in a small bowl and spoon into wonton cups.  Sprinkle five spice powder over wontons.  Turn down the corners of the wonton wrappers into the cups before baking for 5-7 minutes.  When the cups have cooled just a bit, remove from muffin pan and place on a pretty serving platter, dust with powdered sugar and enjoy.