Shrimp Wonton Cups
These are the most delicious appetizers, and they are quite simple to prepare, but don't wait for a special occasion to have these, they are great for a weekend snack. This recipe makes 24 Wonton cups, I would double the recipe, as these will go fast!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 4 ounces cream cheese softened
- 1 cup grated mozzarella cheese
- 2 green onions finely chopped
- 1 tablespoon butter or 1 tablespoon margarine melted
- 24 square wonton wrappers
- 10 ounces shelled deveined and cooked medium shrimp
- 1/3 cup grated carrot
- 1 -2 cloves fresh minced garlic
- 1/2-1 teaspoon worcestershire sauce
- Carbohydrate 8.82156350832335 g
- Cholesterol 9.01620567178161 mg
- Fat 2.77964913548138 g
- Fiber 0.330536389784795 g
- Protein 2.92929583261534 g
- Saturated Fat 1.5463388978761 g
- Serving Size 1 1 wonton cup (38g)
- Sodium 122.396678766546 mg
- Sugar 8.49102711853856 g
- Trans Fat 0.341442098102351 g
- Calories 73 calories
Set oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray. With a a pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown. Remove the pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well. Stir in chopped shrimp, green onions, carrot and Mozarella cheese. Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp. Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges. Delicious!
