Mango Curry Shrimp Salad In Wonton Cups Food

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Mango-Curry Shrimp Salad in Wonton Cups image

Categories Bake Cocktail Party Mayonnaise Shrimp Jam or Jelly Bon Appétit

Yield Makes 48

Number Of Ingredients 9

Ingredients

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 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

Steps:

Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Mango-Curry Shrimp Salad in Wonton Cups image

Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001.

Provided by lazyme

Categories < 30 Mins

Time 30m

Yield 48 serving(s)

Number Of Ingredients 9

Ingredients

12 wonton wrappers, each cut into 4 squares (from one 12-ounce package)
vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 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

Steps:

Preheat oven to 325°F
Place wonton squares on work surface; brush lightly with oil.
Press each into miniature muffin cup, oiled side down.
Bake until wonton cups are golden brown, about 10 minutes.
Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
Stir in shrimp.
Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter.
Spoon 1 teaspoon shrimp salad into each cup.
Garnish with cilantro leaves.

Nutrition Facts : Calories 20.6, Fat 0.9, SaturatedFat 0.1, Cholesterol 9.8, Sodium 69.3, Carbohydrate 1.9, Sugar 0.2, Protein 1.2

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Mango-Curry Shrimp Salad in Wonton Cups image

Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October 2001. These can also be made 1 day ahead so are a great make ahead appetizer for guests.

Provided by Vicki Butts (lazyme)

Categories Seafood Appetizers

Time 30m

Number Of Ingredients 9

Ingredients

12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
vegetable oil
1/2 can(s) mayonnaise
2 Tbsp chopped fresh cilantro
5 tsp fresh lime juice
2 tsp mango chutney
3/4 tsp thai green curry paste
12 oz cooked medium shrimp, peeled, coarsely chopped
fresh cilantro leaves

Steps:

1. Preheat oven to 325°F.
2. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down.
3. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
4. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.
5. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
6. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

MANGO RICE SALAD WITH GRILLED SHRIMP

Mango Rice Salad With Grilled Shrimp image

Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.

Provided by Mama2boys

Categories One Dish Meal

Time 1h15m

Yield 2 skewers and 1 cup salad, 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups mangoes, diced (about 2 mangos)
1 1/2 cups red peppers, diced
1/2 cup green onion, sliced
1 tablespoon cilantro, chopped
1 tablespoon parsley, chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
cooking spray

Steps:

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

Nutrition Facts : Calories 341.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 239, Sodium 1452.9, Carbohydrate 47.5, Fiber 3.4, Sugar 10.2, Protein 30.4

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