Shrimp Wonton Cups
Ingredients:
|
| 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) |
Directions:
| 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.
|
| 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. |
| 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
