Once again, we will be using those wonderful wonton wrappers to create an amazing appetizer!
This is a wonderful, easy appetizer dish your guests will LOVE!
Enjoy! Look forward to hearing your comments!
Ingredients
Makes 12 appetizers
- 12 small wonton wrappers
- 2 tablespoons chopped fresh cilantro
- 4 teaspoons fresh lime juice
- 2 teaspoons mango chutney
- 3/4 teaspoon Thai green curry paste
- 12 ounces peeled cooked medium shrimp, coarsely chopped
- Fresh cilantro leaves
- 1 cup Eagles Nest Winery Cabernet Sauvignon- for drinking while cooking!
Directions
- reheat oven to 300 degrees. Spray mini muffin pan lightly with nonstick cooking spray.
- Place one wonton wrapper into each cup; spray lightly with cooking spray.
- Bake about 10 minutes or until light golden brown.
- Remove shells from muffin pan and set aside to cool. Repeat with remaining wonton wrappers.At this point, you can freeze the wonton wrappers for use later when unexpected guests arrive.
- Filling: Wisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season with salt & pepper.
- Fill wonton cups with spinach-artichoke mixture, about 1 1/2 teaspoons each.
- Serve immediately.
Helpful Hint
- Wonton cups may be prepared up to one week in advanced. Cool completely and store in an airtight container. Freeze for later use!
- Filling can be prepared up to 1 day in advanced. Cover and refrigerate.
Source: Epicurious
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