I have this tendency (a holdover from earlier years spent carefully watching my bank account balance), to see a leftover ingredient in my refrigerator and build a new dish around that ingredient. So, after making Baked Crab Rangoon with Sweet and Sour Sauce (recipe on site) a couple days before and having both leftover wonton wrappers and Sweet and Sour Sauce, I decided to try my hand at shrimp wonton cups. And boy am I glad I did!

I started with a recipe for wonton cups I found on the anerdcooks.com site. Then of course, I played with the recipe because I simply can’t help myself. But the result was terrific, so as in many cases, asking for forgiveness is so much easier than asking for permission. But Lauren, I do apologize for the changes I made to your perfectly fine recipe without your permission.

Anyway, the result was much better than expected. And even though there are still unused wonton wrappers in my refrigerator, I have reduced their number by 24. Of course, I have also used a half pound of large shrimp, 4 ounces of cream cheese, a bit of sour cream, and some grated mozzarella in the process. But I already had them in stock, so no visit to the grocery store was required to prepare this treat. (I still have left over Sweet and Sour Sauce too. But I have decided to let it go. There is a line over which even I refuse to cross!)

So, if you too love shrimp wonton cups with a truly delicious sauce, then I recommend these easy to prepare recipes. Perfect as an appetizer or accompaniment to other Chinese dishes.

As always, keep smiling. And keep your family and friends smiling too by preparing great food and serving it in beautiful serving dishes and on lovely dinnerware.

I don’t know about you, but food served on nice plates always seems more appealing. So, don’t save your good dishes for Thanksgiving or Christmas. Use them whenever you get the urge. Sure, a piece could get broken. It happens. But while the pieces are still around, they should be made to earn their keep, not tucked away for your inheritors to dispose of. Because realistically, your kids tastes and yours, when it comes to fine china that is, are probably quite different. So, enjoy them while you can. (That goes for the kids too!)

Peace and love to all.

2 tsp. unsalted butter

½ lb. lg. raw shrimp, shelled, deveined, and tails removed

freshly ground black pepper (just a bit)

24 square wonton wrappers

4 oz. (½ lg. pkg.) cream cheese, room temp.

2 T. sour cream

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

2 green onions, finely chopped

½ c. grated mozzarella cheese  

Heat the butter in a small frying pan. Cut the large shrimp into very small pieces. Add the shrimp, lightly sprinkled with black pepper to the frying pan and cook just until done. Remove from heat and set aside. Preheat oven to 350-degrees.

Lightly spray mini-muffin pans with nonstick cooking spray. Carefully press wonton wrappers into wells of pan. Lightly spray the wonton wrappers in the pan. Bake 7-8 minutes or until edges start to turn golden brown. Remove pan from oven.

Meanwhile, stir the cream cheese, garlic, and Worcestershire sauce together in a mixing bowl until well blended. Stir in the cooked shrimp, green onions, and mozzarella cheese; mix well. Using a #100 (2 teaspoons) ice cream scoop, plop the shrimp mixture into each wonton cup.

Bake for about 10 minutes or until wontons are golden brown and the filling is starting to bubble. 

Serve hot, warm, or at room temperature. Great dunked in Sweet and Sour Sauce.

SWEET AND SOUR SAUCE

¼ c. lightly packed brown sugar

¼ tsp. kosher salt

2 T. ketchup

1 T. soy sauce

3 T. plain rice vinegar (not seasoned rice vinegar)

½ c. water

2 tsp. cornstarch dissolved in 2 tablespoons water

Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.

Remove from the heat. Serve warm or at room temperature. Can be made ahead.