These are the appropriate celebration appetizer. Wonton wrappers are baked in the oven until crisp, full of arugula, a lime sour cream, and then crowned with a big juicy chili-lime baked shrimp.
INGREDIENTS BAKED WONTON CUPS
- 15 wonton wrappers (see notes below)
- 1 1/2 tablespoons olive oil
- Salt
FOR THE SHRIMP
- 2 teaspoons olive oil
- 12 large shrimp, peeled and deveined
- 1 lime
- 1 teaspoon ancho chili powder, try our homemade chili powder recipe or substitute regular chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup baby arugula leaves
LIME SOUR CREAM
- 3 tablespoons sour cream
- 1 teaspoon fresh lime juice
- Pinch salt
INSTRUCTIONSPREPARE WONTON SHELLS
- Heat oven to 350 levels F.
- lightly brush wonton wrappers on both sides with olive oil. gently season one side with salt.
- the use of a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and urgent the bottoms right down to make a described cup. Bake until gently browned, eight to ten minutes. transfer to a rack and allow cool.
COOK SHRIMP
- The usage of a microplane, zest the lime. Set the lime apart for serving. upload the lime zest to the shrimp along side the olive oil, chili powder, salt, and pepper. Toss then arrange on a baking sheet in one layer. Bake till the shrimp are opaque at some stage in, eight to 12 minutes.
MAKE LIME BITTER CREAM
- In a small bowl, stir the bitter cream, lime juice and salt together.
TO FINISH
- Fill the cooled wonton cups with some leaves of arugula, a small dollop of lime bitter cream, and a chili-lime shrimp.
- Serve with lime wedges for spritzing on a pinnacle.