Elegant and very rich, these cups are pretty easy and no frying involved... You can also use Neufchatel or Low Fat Cream Cheese to lower the fat. You will need 3 important pieces of equipment...a food processor, a mini 24 muffin pan, (easy to find), & a large zip lock bag to use as a pastry bag to squeeze mixture into cup neatly.
This recipe is made with Shrimp, but I will also provide a KOSHER SUBSTITUTE.
Action!
24 Won Ton Skins
Canola oil for brushing Skins
2 8oz bricks of Cream Cheese softened at room temp.
1 Tsp Granulated Garlic
1/4 Tsp Salt
1/4 Tsp Fresh Ground Pepper
Pinch of Cayenne Pepper or to taste "Some Like It Hot"
2 Tbls Low Fat Mayo
1 Pound of cooked Shrimp Tail Off coarsely chopped ****Kosher Substitute 4-5 Sun Dried Tomatoes Packed in Oil
2 Finely Chopped Scallions divided, leave about 1/3 for garnish
Pre-heat oven to 375 degrees
Brush both sides of Won -Ton Skins with the oil and mold them into the muffin cups making sure there is a nice cavity to put your filling...if you have trouble with this, make some small tin foil balls and put the in the cups to bake ....of course remove them when the cups are cooled.
Bake the cups till they have bubbles forming on the dough and are just golden. About 10 minutes, but watch them!
They will crisp up as they cool.
Set aside.
In the food pro put the Cheese, Garlic, Salt, Pepper, Cayenne, Mayo, & Shrimp give it some pulses and scrape down the bowl so that everything blend together.
When it is smooth add 2/3 of the Scallions and give it just one good pulse.
Fill your large zip lock bag with the mixture and squeeze it to a corner of the bag and cut the tip off just a little, about an 1/8 of an inch.
Begin squeezing the mixture into the cups...be generous!
Sprinkle the reserved Scallions on top of each cup.
Arrange on a platter.
Cut! Print!
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