Shrimp Wonton Cups

Submitted by Kittencalrecipezazz

"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!"

 

• Ready In: 38mins
• Ingredients: 9
• Yields: 24 wonton cups

ingredients

• 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

directions

1. Set oven to 350 degrees.
2. Lightly spray mini-muffin pan with non-stick cooking spray.
3. With a a pastry brush, brush one side of each wonton wrapper with melted butter.
4. Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown.
5. Remove the pan from oven.
6. Meanwhile, reserve 24 shrimp.
7. Finely chop remaining shrimp.
8. Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well.
9. Stir in chopped shrimp, green onions, carrot and Mozarella cheese.
10. Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp.
11. Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.
12. Delicious!

Reviews

[Margeaux S.]

I must be the odd one out here. My wontons came out beautiful. The cream cheese mixture came out perfect with just the right amount for each cup. I added one shrimp on each and in the oven they went. Excited, the timer went off! As I pulled them from the oven, I reveled in amazement of how beautiful and perfect they all looked. I plated them and couldn't wait to try!! I popped one in my mouth (it's a huge bite, lol) and. ................ Wa wa waaaa, no flavor. So disappointing. I realized then that there is only garlic and scallions in the recipe. I seasoned the tops with a sprinkle of kosher salt and that just made them taste salty. Then I tried old bay on top. Maybe it's better mixed in because that just tasted weird. I think the mozzarella masks the creaminess and deliciousness of the cream cheese. I do love crab rangoons ALOT so I did think that these were going to taste like that but with shrimp so maybe I had the wrong expectations. 2 stars because they looked beautiful. Sorry, I really wanted to love this recipe.

 

[JustKatHere]

These were great!!! I took all of the reviews comments to heart and did one change - I added 2 teaspoons of Old Bay Seasoning to the Cream Cheese mixture. Was it ever tasty with that seasoning added. The entire plate was gobbled down quickly. Oh and I omitted the butter as suggested from one review and they did come out nice and crispy.

 

[mbfans]

Made it as a dip and served it with wonton chips. My supervisor had been looking for this recipe for years as her childhood friend's Mom used to make it for them. Doubled the recipe and could have easily tripled it and not any leftover. Went very well with the Fat Tuesday luncheon we had at work. Thanks! Connie

 

[Starrynews]

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!

 

[Ratalouille]

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!