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
Salt
For the Shrimp
2 teaspoons olive oil
12 large shrimp, peeled and deveined
1 lime
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
Pinch salt
Directions
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.
Cook Shrimp
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.
To Finish
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%
http://www.inspiredtaste.net/11663/chili-lime-shrimp-cups/#comments
Makes 12 shrimp cups
Baked Wonton Cups
15 wonton wrappers (see notes below)
1 1/2 tablespoons olive oil
Salt
For the Shrimp
2 teaspoons olive oil
12 large shrimp, peeled and deveined
1 lime
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
Pinch salt
Directions
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.
Cook Shrimp
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.
To Finish
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%
http://www.inspiredtaste.net/11663/chili-lime-shrimp-cups/#comments