Typically, you will find me flying solo at my kitchen counter. Every now and then, my husband will stop by to see if he can help or just to check things out. I’m always grateful for the company. But, having a couple of little ones at my side is just unbeatable. Especially if they happen to be my granddaughters, Sophia and Ava. These cuties are more than enthusiastic to help their Mom Mom make some treats.
Okay, so let’s get started with these shrimp cups. They’re a real crowd-pleaser and you can throw them together in a hurry. No need to prepare a homemade pastry. You’ll be using premade refrigerated wonton wrappers. I always find it helpful to let the package of wrappers hang out at room temperature for thirty minutes or so, before getting started. They are more pliable if they’re not so cold. Also, depending on the brand of wrappers you’ll be using, you may need to tweak the timing when prebaking them. Some wrappers are quite a bit thicker than others. The goal is to achieve a light golden, crispy edge on the empty cups.
You’ll need two mini muffin tins for this recipe. If you only have one, that’s okay. You’ll just have to make these in batches. While the wrappers are baking, it’s time to start on the filling. There’s very little chopping involved. And all ingredients are mixed in one large bowl. Easy clean up on this one.
If you want to start working on these ahead of time, perhaps the night before …that’ll work. Store the mixed filling in the refrigerator. Keep the baked empty cups in the muffin tins, lightly covered, at room temperature. Then fill and bake just before serving.
They are best enjoyed right from the oven. And, keep in mind, these can be switched up if you like. I found the original recipe in Cooking Light and I’ve been tweaking as I go. You can use cooked chicken breast instead of the shrimp. I’ve done that and they are delicious. If you like a bit more spice, replace the cheddar with a blend of Mexican cheeses. Or add some heat by using a hotter version of salsa.
You know, I’m always talking about how I love to prepare food for my family. But, really, how can you top this? Cooking with your grandchildren? It doesn’t get any better, folks. And when they love the process and enjoy the food …that’s the icing on the cake.
Adapted from Cooking Light
- 48 wonton wrappers
- cooking spray
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 2 cups chopped cooked shrimp (16 ounces)
- 1 cup chopped bottled roasted red peppers
- 1 cup prepared tomato salsa
- 3/4 cup chopped green onions
Preheat oven to 350ºF.
Fit one wonton wrapper into each of 48 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 and set aside.
Combine cheese and remaining ingredients. Spoon about one tablespoon of cheese mixture into each baked wonton cup. Bake at 350ºF for 6 or 7 minutes or until cheese is melted. Remove from muffin tin. Serve immediately.
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