Shrimp Wonton Cups

I have to say, hors d’oeuvres are my favorite thing to eat. We often go to restaurants and sit at the bar and order appetizers instead of a full meal. Here’s one I recently tested. The next time I would use round wonton wrappers.

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Shrimp Wonton Cups

Makes 12

Wonton Cups:
nonstick cooking spray
12 round wonton wrappers

Asian Coleslaw:
2 Tbs toasted sesame oil
1 Tbs peanut butter
1 Tbs rice vinegar
1 Tbs extra virgin olive oil
1 Tbs soy sauce
2 tsp sugar
2 cups broccoli slaw

Shrimp:
1 Tbs extra virgin olive oil
12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
1/3 cup sweet chili sauce
2 green onions, chopped, for garnish

Wonton Cups:
Preheat oven to 350 degrees F. Spray a mini muffin tin with cooking spray. Press wonton wrappers into muffin cups, taking care to press against bottom and sides of cups. Lightly spray wrappers with additional cooking spray.

Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.

Asian Coleslaw:
In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.

Shrimp: 
In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.

Divide coleslaw between wonton cups. Top each wonton cup with one shrimp. Sprinkle with green onions and serve immediately.

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