Monday, January 12, 2009
Looking at Tastespotting before the holidays, I saw this recipe and photos posted by Once Upon a Plate. It looked good, sounded easy, and I had most of the stuff needed to make it on hand, so when I had the fam over for dinner the other night, these started off the festivities. I literally thought a fight might break out over who got how many of these, they are creamy and delicious! I deviated ever so slightly with the quantities (due to not having quite enough), but mostly held to the recipe.
Wonton Shrimp Blossoms:
24 square wonton skins/wraps
10 ounces peeled, cooked shrimp, finely chopped
2 green onions/scallions, finely chopped
1/3 cup carrot, finely grated
4 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Small pinch cayenne pepper, or dash of Tabasco sauce
1 cup shredded Mozzarella cheese
Preheat oven to 350 F. Spray mini muffin pan with cooking spray. Gently press wanton wrappers into muffin cups, and spray again. Bake 8 minutes or until brown and crisp. Remove from oven and cool.
Meanwhile, combine remaining ingredients, mixing well.
Fill each baked wonton cup with some of the shrimp mixture. Place filled cups on a baking sheet as you fill them, then bake 5 to 6 minutes, or until filling is hot and bubbling around edges. I went a little longer than this to make sure everything was hot.
This one will definitely be stocked in my freezer going forward.