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Chili Lime Baked Shrimp Cups >> looks very easy (not T&T yet)
Joined: Dec 12, 2005
Posted to Thread #29630 at 4:45 pm on May 16, 2017
Chili Lime Baked Shrimp Cups Recipe
Makes 12 shrimp cups
Baked Wonton Cups
15 wonton wrappers (see notes below)
1 1/2 tablespoons olive oil
For the Shrimp
2 teaspoons olive oil
12 large shrimp, peeled and deveined
1 teaspoon ancho chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup baby arugula leaves
Lime Sour Cream
3 tablespoons sour cream
1 teaspoon fresh lime juice
Prepare Wonton Shells
Heat oven to 350 degrees F.
Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.
Using a microplane, zest the lime. Set the lime aside for serving. Add the lime zest to the shrimp along with the olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes.
Make Lime Sour Cream
In a small bowl, stir the sour cream, lime juice and salt together.
Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp. Serve with lime wedges for spritzing on top.
Adam and Joanne's Tips
•Number of Wonton Wrappers: A few of the wonton cups may collapse during baking; making them difficult to stand up without falling over. We usually bake a few extras, just in case.
•Make-Ahead: The wonton cups will keep, unfilled, in an airtight container for up to a week. Fill them right before serving or they’ll get soggy. The shrimp may be prepared up to 2 days ahead. Store in an airtight container in the coldest part of the refrigerator.
•A note about salt: We use kosher salt in our recipes. Keep in mind that kosher salt has larger flakes compared to table or fine sea salt. If using a finer salt, you will need to reduce the amount of salt called for in our recipe by 25% to 50%
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Other messages in this thread:
- 29630. Chili Lime Baked Shrimp Cups >> looks very easy (not T&T yet) [LINK] - MarilynFL - 4:45pm on 05/16/17 (2)
- Sounds and looks lovely! [NT] - deb-in-MI - 6:57pm on 05/16/17
- Deb, there were some good substitutes in the comments: fresh basil leaves and guacamole were two - MarilynFL - 7:45pm on 05/16/17