Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees.
Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with melted butter.
Press wonton buttered side up into muffin cup. Bake 5-8 minutes or until edges turn light golden brown. Remove pan from oven.
Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.
Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.
Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.
Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Barb

These sound perfect for a late night snack.... can they be frozen and baked at a later time?

Those sound great. We made these for a party and were a real hit. http://www.foodnetwork.com/recipes/ellie-krieger/crab-salad-in-crisp-wonton-cups-recipe/index.html

Oh yummmy!!!! I love shrimp! Oh heck, I love all that stuff!

sattie said:

These sound perfect for a late night snack.... can they be frozen and baked at a later time?

Click to expand...

I don't know about freezing the wontons after baking the first time before adding the filling. They're kind of crispy and may fall apart in the freezer.
You could probably freeze the filling ingredients and then just bake the wontons when you're going to have them and add the filling and bake again. Did that make sense?

Barb

Here goes another one!! LOL. I bet this would make a great appetizer for when we do Chinese or Thai dishes.
Thanks!