Recipe: Crispy Shrimp Wontons (using mini muffin cups)
Appetizers and SnacksCRISPY SHRIMP WONTONS
24 (3-inch) wonton wrappers
2 tablespoons oil
1/2 cup cream cheese with chives and onions (from 8-oz. tub)
1 (5 oz.) pkg. frozen cooked salad shrimp, thawed, well drained*
1/4 cup purchased plum sauce**
1 tablespoon chopped fresh chives
Heat oven to 375 degrees F.
Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased miniature muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 miniature muffin cups.
Bake at 375 degrees F for 5 to 8 minutes or until golden brown and crisp. Remove pan from oven.
Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.
Return to oven; bake an additional minute or until cream cheese is soft.
Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.
*Cooked crabmeat can be used in place of the tiny salad shrimp.
**Sweet-and-sour sauce can be used in place of the plum sauce.
Makes 24 appetizers
From: Recipelink.com
Source: Recipe booklet: Family Gatherings, Pillsbury Classic Cookbooks #256, June 2002
24 (3-inch) wonton wrappers
2 tablespoons oil
1/2 cup cream cheese with chives and onions (from 8-oz. tub)
1 (5 oz.) pkg. frozen cooked salad shrimp, thawed, well drained*
1/4 cup purchased plum sauce**
1 tablespoon chopped fresh chives
Heat oven to 375 degrees F.
Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased miniature muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 miniature muffin cups.
Bake at 375 degrees F for 5 to 8 minutes or until golden brown and crisp. Remove pan from oven.
Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.
Return to oven; bake an additional minute or until cream cheese is soft.
Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.
*Cooked crabmeat can be used in place of the tiny salad shrimp.
**Sweet-and-sour sauce can be used in place of the plum sauce.
Makes 24 appetizers
From: Recipelink.com
Source: Recipe booklet: Family Gatherings, Pillsbury Classic Cookbooks #256, June 2002
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