Shrimp Wonton Chips Food

SHRIMP WONTON CUPS

Steps:

• Set oven to 350 degrees F.
• Lightly spray mini-muffin pan with non-stick cooking spray.
• With a pastry brush, brush one side of each wonton wrapper with melted butter.
• Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown.
• Remove the pan from oven.
• Meanwhile, reserve 24 shrimp.
• Finely chop remaining shrimp.
• Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well.
• Stir in chopped shrimp, green onions, carrot and Mozzarella cheese.
• Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp.
• Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.

WONTON CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray 1 or 2 baking sheets with nonstick spray.
• Cut each wonton wrapper to make 4 triangles.
• Place in a single layer on baking sheet.
• Sprinkle with salt to taste.
• Bake for 5 to 7 minutes, or until crisp and golden.
• These will keep for a week or two in an airtight container.
• If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

BAKED SHRIMP WONTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

SHRIMP ON WONTON CRACKERS WITH SLAW

Steps:

• Preheat oven to 350 degrees F.
• Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
• Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
• Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
• To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.

SAVORY WONTON CHIPS

Steps:

• Cut each wonton wrapper in half diagonally. Sprtiz with nonstick cooking sray. Rub dressing mix over wrappers. Place on a baking sheet coated with nonstick cooking spray.
• Bake 375 for 3 minutes, turn over and bake 2-3 minutes longer or until crips. Immediately remove to a wire rack to cool.