Recipe: Shrimp Nachos

Shrimp Nachos
From: Kitchenlink
rec.food.cooking/Martha Hughes
Makes 24 hors d'oeuvres

This is based on a recipe from Gourmet, which was king crab, but my friend doesn't like crab, so I've changed it to shrimp. They are very tasty, easy to make and look great.

24 won ton wrappers
1 tbsp. veg. oil
1 ripe California avocado
1 1/2 tbsp. finely chopped shallot
2 tbsp. fresh line juice
1/2 to 3/4 tsp. wasabi paste
3/4 lb. cooked crab meat or cooked shrimp, small size

mini muffin pan

Preheat oven to 375 degrees. Stack 12 won ton wrappers together and trim stack into a 3 inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled.)

Put won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.

Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).

Make filling:
Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tblsp. lime juice and wasabi to taste. Season with salt and pepper.

Toss crab or shrimp with remaining lime juice and salt and pepper to taste. Spoon guacamole into won ton cups and top with crab or shrimp.

You can also double the won ton wrappers to make a larger cup to fit normal muffin pans, I've done this as well.