Crispy Shrimp Cups

From TOH 1/12

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold.
Prep: 30 min. Bake; 15 min.


Yield: 24 Servings



30 15 45
Ingredients
24 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
12 ounces cream cheese, softened
4 teaspoons honey
1 tablespoon minced fresh parsley
2 teaspoons hot pepper sauce
24 peeled and deveined cooked medium shrimp
Optional garnishes: lemon slices and fresh basil leaves
Directions
Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned.
In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired. Yield: 2 dozen.







Nutritional Facts 1 appetizer equals 92 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 109 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Originally published as Crispy Shrimp Cups in Taste of Home December/January 2012, p105