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5* Crispy Shrimp Cups

Source of Recipe

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5* Crispy Shrimp Cups

Taste of Home December/January 2012
Review rate this recipe 5 Stars!
Prep: 30 min. Bake; 15 min.
Yield: 2 dozen.

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. �Lori Stefanishion, Drumheller, Alberta

Ingredients:
� 24 wonton wrappers
� 1 tablespoon butter, melted
� 1/8 teaspoon garlic powder
� 12 ounces cream cheese, softened
� 4 teaspoons honey
� 1 tablespoon minced fresh parsley
� 2 teaspoons hot pepper sauce
� 24 peeled and deveined cooked medium shrimp
� Optional garnishes: lemon slices and fresh basil leaves

Directions
1. Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350� for 8-10 minutes or until lightly browned.

2. In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.

1 appetizer equals 92 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 109 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.