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Deluxe Mini-Muffin Pan


Shrimp Wonton Cups

24   wonton wrappers
1   tbsp (15 mL) butter, melted
10   oz (300 g) shelled, deveined, cooked medium shrimp, divided
4   oz (125 g) cream cheese, softened
1   garlic clove, pressed
1/2   tsp (2 mL) Worcestershire sauce
2   green onions with tops, finely chopped
1/3   cup (75 mL) grated carrot
4   oz (125 g) shredded mozzarella cheese (about 1 cup/250 mL)
  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 (15 mL) of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly. Serve on Holiday Appetizer Plates.

Yield: 24 appetizers

Nutrients per serving: (1 wonton cup): Calories 70, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 30 mg, Carbohydrate 5 g, Protein 5 g, Sodium 115 mg, Fiber 0 g