Shrimp and Scallion Dumpling

Ingredients:
15 large shrimp, peeled and deveined
Light soy sauce
2 scallions, thinly sliced
Rice wine vinegar
Splash of fish sauce, soy sauce and grated ginger
Fish sauce
1 pack wontons
2 tsp. oil

Steps:
Roughly chop the shrimp.
Place shrimp, scallions, fish sauce, soy sauce and ginger in a bowl.
Refrigerate for 20 minutes.
Place wontons on a flat surface and place shrimp mixture in the middle of wonton. Wet sides of wonton with small amount of water and bring corners together and pinch to seal.  
Add small amount of oil to a sauté pan and cook on both sides for 5 minutes.  
To steam, spray pan and steam wontons for 8-10 minutes.
Mix a light soy sauce, splash of rice wine vinegar and tiny amount of fish sauce together and serve.  
Serves 6-8

Fiesta of Five Flags – Pensacola Seafood Festival
Seville Square, Fountain Park and Bartram Park in downtown Pensacola
www.FiestaofFiveFlags.org

Festival Hours
Friday, September 28        11 a.m. – 11 p.m.
Saturday, September 29        10 a.m. – 11 p.m.
Sunday, September 30        11 a.m. – 5 p.m.  

About the Festival:
Savor delicious seafood and enjoy the historic surroundings of downtown Pensacola during the 35th annual Pensacola Seafood Festival, presented by Florida Blue. Produced by the Fiesta of Five Flags and presented for the second year by Florida Blue, the festival will be held September 28, 29 and 30 in Seville Square, Fountain Park and Bartram Park. Admission to the festival is free.

The festival is one of the largest arts and crafts fairs in northwest Florida with more than 160 artisans and craftsmen who travel from around the country to participate in this three day festival. Vendors will be displaying their unique wares, and many items are reflective of the area’s Gulf Coast lifestyle. Arts and crafts vendors will be located in Pensacola News Journal Pelican Park (Seville Square).

The Fiesta Seafood Grille, presented by Pensacola Energy, will feature local chefs who share their cooking secrets for preparing their favorite cuisine with an emphasis on fresh seafood. The Fiesta Seafood Grille will be located in Fountain Park.

Chef Dan Dunn will be hosting a cooking demonstration at 4 p.m. on Saturday, Sept. 29.

Follow us on Facebook www.facebook.com/pensacolaseafoodfestival for up to date information at the festival.

Restaurants Involved:
H20 Cajun Asian Grill, Gulf Front Dining on Pensacola Beach:
Enjoy local celebrity chef Dan Dunn’s award winning Cajun Asian infused menu with a well paired selection from our premier wine cellar. Choose from a diverse selection of steaks, seafood, salads and gourmet burgers. Quality banquet menus for groups large and small.

Best Brunch on the Beach; 5 Buffet Stations with prime rib, fresh pastries, salads, made to order omelets, fresh seafood and so much more including our bottomless champagne and Bloody Mary bar featuring three kinds of vodka and over 30 self serve garnishes. Read about it on our brunch on our Toes in the Sand blog. Open 7 days a week, 3 meals a day.

Bonsai Sushi Bar
Watch chef Dot prepare the freshest sushi in Pensacola and wash it down with fine saki.

Latitudes Pool Bar
Good times, cocktails and quality casual meals just steps from the white sand and blue water of the Gulf Mexico on the Hilton Hotel’s expansive beachfront pool deck.

Butler’s Pantry
Grab and go baked goods, sandwiches and salads and full coffee, blended drink and espresso bar. Proud to brew and serve Starbucks Coffee.

About the Guest:
Chef Dan Dunn, known locally as "Dano," has been a celebrated chef in Pensacola for more than 20 years. Pensacola natives have followed his career since its humble beginnings in the award-winning Jubilee restaurant on Pensacola Beach. Working nights in Jubilee's kitchen was the ideal place for Dan to pursue his first passion: surfing. Spending his mornings catching waves and his evenings learning the restaurant culture set the stage for a thriving culinary career and love of the industry.

Dan works now at the H2O Hilton Pensacola Beach.

Dan's passion and creativity combined with his drive and incredible work ethic quickly moved him up through the ranks to sous chef and then executive chef. Working many years as a chef in Pensacola, the depth of his fan base increased. In 1998, Dan surprised everyone by turning down a coveted position as executive chef in an emerging new restaurant in Downtown Pensacola, deciding instead to refine his skills and broaden his culinary horizons by attending the Western Culinary Institute in Portland, Ore. Graduating with honors and interning for well-established gems in Portland, Dan diversified his knowledge and skills with fresh, urban cuisine and the Pacific Northwest palette. Famous for wine, seafood and amazing growing seasons, Oregon was able to supply Dan with a new montage of flavors and styles to play with.