Chipotle Shrimp Cups

[PAMMELA]

Since there were no appetizers in the latest CL magazine, I was browsing the site to see what I might like to bring to our next Supper Club dinner and found this recipe from June 2004. My question is it calls for 1 C chopped cooked shrimp. Don't throw anything at me, but could I use canned shrimp? Or would that be awful? If not, then frozen? Just defrost and chop? I just don't really ever cook shrimp, so I don't know. Also, my DH just found out he's allergic to practically everything, shrimp being one of many (not that he likes it anyway), so do you think RTC chicken could maybe replace the shrimp?

TIA!!! :)


Chipotle Shrimp Cups

This quick appetizer gets smoke and savor from commercial salsa. And it's made all the easier by baking purchased wonton wrappers in mini muffin tins instead of preparing a homemade pastry. You can make all the components the night before (store filling in the refrigerator and cups at room temperature), then heat the assembled cups in the oven just before serving.


36 wonton wrappers
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
1 cup chopped cooked shrimp
1 cup chopped bottled roasted red bell peppers
1 cup bottled chipotle salsa
1/2 cup chopped green onions

Preheat oven to 350º.
Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.

Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Yield: 3 dozen (serving size: 2 filled wonton cups)

CALORIES 98 (24% from fat); FAT 2.6g (satfat 1.6g, monofat 0.6g, polyfat 0.4g); PROTEIN 7.6g; CARBOHYDRATE 11.8g; FIBER 1.4g; CHOLESTEROL 28mg; IRON 1mg; SODIUM 202mg; CALCIUM 96mg;
Cooking Light, JUNE 2004

[swquilts]

I think chicken would be great in those cups! Or if you do want shrimp just buy a bag of the frozen, peeled, deveined ones and chop 'em up! Have fun!

[Chocolate Rose]

This is a great recipe.
I personally wouldn't use canned.
I have used frozen cooked shrimp with no problem.
For a different shrimp recipe that called for chopped cooked shrimp (potstickers), I asked here on the board about using salad shrimp and got the OK on that. I did use it and it worked great. I bet you could do the same with this recipe, too.

Hmmm, I'm going to have to try this with chicken. I bet it would be good!

[bsimone]

I made this as only of the many appetizers we had for New Years. They were delicious!
I think shredded chicken or any combo would work great! I had quite a bit of filling left over. My friends husband-suggested the filling could be used for an omelet. Also I think a little dollop of sour cream would be nice, as they are served.
Would make them again !!!

[PAMMELA]

Thanks you guys!! I think in that case, I'll do half with chicken and half with shrimp!

[patissac]

Pam I've done these before and come to think of it chicken would be perfect!!! You know people actually thought there was bacon in it from the smokieness of the chipotles. Hmmm why not throw in some bacon???:D

[jtoepfert100]

Originally posted by Chocolate Rose
This is a great recipe.
I personally wouldn't use canned.
I have used frozen cooked shrimp with no problem.
For a different shrimp recipe that called for chopped cooked shrimp (potstickers), I asked here on the board about using salad shrimp and got the OK on that. I did use it and it worked great. I bet you could do the same with this recipe, too.

Hmmm, I'm going to have to try this with chicken. I bet it would be good!

Not to hijack but is this potsticker recipe a CL recipe? I have some frozen cooked shrimp and wonton wrappers to use up and I'm in a potsticker mood.

[Chocolate Rose]

Originally posted by jtoepfert100
Not to hijack but is this potsticker recipe a CL recipe? I have some frozen cooked shrimp and wonton wrappers to use up and I'm in a potsticker mood.

No, it was from one of the holiday appetizer magazines. I think it was BH&G but my copy of the mag disappeared in the Christmas mess. It was a recipe for chicken and crab potstickers but I subbed shrimp for the crab. They were very good. I made them for Christmas and didn't even get the tray off my kitchen counter before people were wolfing them down.:D Let me know if you'd like the recipe.

[jtoepfert100]

Originally posted by Chocolate Rose


No, it was from one of the holiday appetizer magazines. I think it was BH&G but my copy of the mag disappeared in the Christmas mess. It was a recipe for chicken and crab potstickers but I subbed shrimp for the crab. They were very good. I made them for Christmas and didn't even get the tray off my kitchen counter before people were wolfing them down.:D Let me know if you'd like the recipe.

Very much so, if you'd be so inclined!:)

[Chocolate Rose]

Originally posted by jtoepfert100

Very much so, if you'd be so inclined!:)

Jen, I just bumped up the potsticker thread for you where I had posted the recipes.
The first time I made these, I made the dough from scratch.
The second time I made them I used wonton wrappers.
Both methods worked great!

[VictoriaL]

A question to those who have made the shrimp cups-- did you notice that the pointed ends of the wontons, when baked, became almost lethal? They were quite crisp-- and kind of sharp! I made a note on the recipe to use round wonton skins next time, or to at least trim the corners.

This was a great recipe, though. I made the filling ahead of time and they were really quick to put together.

[Chocolate Rose]

Originally posted by VictoriaL
A question to those who have made the shrimp cups-- did you notice that the pointed ends of the wontons, when baked, became almost lethal? They were quite crisp-- and kind of sharp!

Yes!:D
I have started cutting the wonton wrappers into circles for any recipe that needs to fit in a muffin cup.;) Not only do you get rid of those weapons but they look much nicer.

[jtoepfert100]

Originally posted by VictoriaL
A question to those who have made the shrimp cups-- did you notice that the pointed ends of the wontons, when baked, became almost lethal? They were quite crisp-- and kind of sharp! I made a note on the recipe to use round wonton skins next time, or to at least trim the corners.

This was a great recipe, though. I made the filling ahead of time and they were really quick to put together.

I had this same problem, too. I thought it was me. It made us not really care for this recipe. Perhaps I'll try them with the round that I have (which I find easier to work with in general)- I do love anything chipotle!

[PAMMELA]

Wow, I had never thought of those sharp ends! I will be sure to look for round wonton wrappers too. :)