The other lady and I just laughed after she told me she thought the same exact thing! Oh well! Hers had a different filling which were also very yummy. And by the end of the night every wonton cup of both kinds were completely eaten up!
This is a recipe I got from a Pampered Chef cookbook called Celebrate! Here are the ingredients...
24 square wonton wrappers (found in the produce section of the grocery store)
1 TBsp melted butter
10 oz shelled, cooked medium shrimp, chopped
2 green onions, finely chopped
1/3 cup grated carrot (you can also use the matchstick carrots and put them through the food processor)
4 oz cream cheese softened
1 garlic clove, pressed
1/2 tsp Worcestershire sauce
1 cup (4oz) shredded mozzarella cheese
 |
| melted butter |
Preheat oven to 350. Lightly spray mini muffin pan. Using pastry brush, brush one side of each wonton square with melted butter. Press each wonton, buttered side up, into muffin cup. Bake about 8 minutes or until edges turn light golden brown. Remove from oven to cooling rack.
 |
| wonton cups before baking |
 |
| wonton cups after baking |
Reserve 24 shrimp for garnish later and finely chop the rest, along with the green onion and carrot.
 |
| another chance to use my food processor!! |
 |
| shrimp, mozzarella, cream cheese, green onion, carrot |
Combine cream cheese, garlic, and Worcestershire sauce. Blend well. Stir shrimp, green onion, carrot, and mozzarella cheese into cream cheese mixture. Fill each baked wonton cup with a scoop of the filling and top with reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.
 |
| wonton cups served |
Note: these make great appetizers alongside some Asian meatballs and sweet and sour sauce. These could also be nice served with a sweet spicy chile sauce!
