Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 servings

　　6 won ton wrappers

　　1/3 cup finely chopped shallot

　　1/4 teaspoon grated peeled fresh gingerroot

　　1/2 cup dry white wine

　　2 tablespoons cold unsalted butter, cut into pieces

　　1/2 teaspoon freshly grated lime zest

　　1/2 teaspoon fresh lime juice, or to taste

　　1 tablespoon olive oil

　　1/2 pound large shrimp (about 10), shelled and halved lengthwise

　　1 carrot, cut into 1/4-inch dice

　　2 scallions, cut diagonally into 1/2-inch pieces

　　Garnish: 1 scallion green, sliced thin lengthwise

　　

Step 1

Bring a large saucepan of slated water to boil for won ton wrappers.

　　

Step 2

In a small saucepan cook shallot and gingerroot in wine until wine is reduced to about 1 tablespoon. Remove pan from heat and whisk butter into sauce, 1 piece at a time, adding each new piece before previous one has melted completely. (Sauce should not become hot enough to liqueify.)

　　

Step 3

Whisk in zest, juice, and salt and pepper to taste and keep sauce warm, covered.

　　

Step 4

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, carrot, and scallions with salt and pepper to taste, stirring, about 2 minutes, or until shrimp is just cooked through and vegetables are tender. Keep shrimp mixture warm, covered.

　　

Step 5

Add won tons to boiling water and cook, stirring gently, until al dente, about 3 minutes. Drain won tons in a colander.

　　

Step 6

Immediately spoon a scant tablespoon sauce on each of 2 plates. On each plate stack 1 won ton, one fourth of the shrimp mixture, and another scant tablespoon sauce. Stack on top the remaining ingredients in same manner, ending each stack with a won ton.

　　

Step 7

Garnish each serving with some scallion green.