Prep 20 mins
Cook 18 mins
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!
- 24 square wonton wrappers
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 10 ounces shelled deveined and cooked medium shrimp
- 2 green onions, finely chopped
- 1⁄3 cup grated carrot
- 4 ounces cream cheese, softened
- 1 -2 cloves fresh minced garlic
- 1⁄2-1 teaspoon Worcestershire sauce
- 1 cup grated mozzarella cheese
- 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.
Very good! I omitted the butter and cooking spray - just placed the wrappers directly into a mini muffin pan. It worked perfectly - they were crispy throughout in just a few minutes. Thanks for sharing!
These are delicious! I picked up round wrappers by mistake. I sprayed half them with olive oil cooking spray and brushed the other half with butter. When they were done baking, there was a small puddle of butter in the bottoms of the buttered ones and they were still not crispy, so I removed them from the pan, turned them upside down on a cookie sheet and baked for another 2 minutes. I added a little oyster sauce to the filling, then sprinkled with green onions and furikake (which is a shredded dried seaweed and spices mixture found in Oriental markets). These will be on my appetizers spread for New Years. Thanks Kittencal ... another great recipe!
Mmmm... very good! I baked the wonton shells early in the day.. then just filled and baked. I think a sprinkle of Old Bay Seasoning might be good on top. To keep the whole shrimp on top from drying out in the oven, I kept them in a small bag with some olive oil and freshly cracked pepper until topping the wontons and baking in the oven. Thanks KITTENCAL for a nice recipe.