Wednesday, July 20, 2011

Another food post... shrimp!

photo via Pinterest and this site
I'm in kind of a food mood this week.  While I'm at it, here's another recipe I love.

(Have you figured out yet that I'm just using my blog for my personal bookmark folder so I can find all this in a pinch?)

I love to make these and bring them to parties because pretty much everyone loves shrimp.  There's also the wow factor of the little wonton cups and let's face it--I take these to other people's houses so I can eat half the pan without anyone noticing.  They're that good.

My mom introduced me to these, and they are a straight-up non-altered Pampered Chef recipe.  Gotta love Pampered Chef... most of those sell-out-of-your-house-at-guilt-inducing-parties companies send me running for the hills, but darn if I don't actually use my mini muffin pan, egg slicer, garlic press, chopper, pizza stone, cookie scoop and server... drat, that's a lot.  I still won't go to the parties because they set my inner introvert on fire, but I have many a PC gizmo and I am fond of the easy recipes.

So here it is, y'all.

Shrimp Wonton Cups
original recipe can be found here

Ingredients:
24 square wonton wrappers
1 tbsp butter, melted
10 oz shelled, deveined, cooked medium shrimp, divided (set 24 aside)
4 oz  cream cheese, softened
1 garlic clove, pressed
1/2 tsp Worcestershire sauce
2 green onions with tops, finely chopped
1/3 cup grated carrot
4 oz shredded mozzarella cheese (about 1 cup)

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
  2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
  3. Fill each wonton cup with about 1 tbsp of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.

Yield: 24 appetizers







2 comments:

  1. So not going to last on this paleo diet :) Looks DELISH!

    ReplyDelete
  2. I'm laughing that all of your Pins lately are non-Paleo too. :)

    ReplyDelete