Chili Lime Baked Shrimp Cups Recipe #dinner #appetizers

The shrimp are somewhat hot from stew powder, the lime lights up everything up and the arugula keeps the entire thing new. You can make the wonton cups ahead of time, yet collect the cups with the arugula, acrid cream and shrimp just before serving.

Since initially sharing the formula, we have rolled out certain improvements to knock up the kinds of the shrimp cups. We cherished them previously, however now they are loaded with flavor and still similarly as easy to make. Changes incorporate including a lime acrid cream, swapping customary bean stew powder for ancho stew powder and gently flavoring the wonton cups before preparing.

Wonton wrappers are prepared in the stove until fresh, loaded up with arugula, a lime acrid cream, and afterward beat with a major succulent stew lime shrimp. You can make the wonton shells ahead of time, yet collect the cups with the arugula, harsh cream and shrimp just before serving. See beneath in the notes segment for more subtleties.

Also Try Our Recipe : CREAMY GARLIC STEAK BITES WITH MUSHROOMS

YOU WILL NEED
BAKED WONTON CUPS

• 15 wonton wrappers 
• 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

DIRECTIONS
PREPARE WONTON SHELLS

1. Heat oven to 350 degrees F.
2. Lightly brush wonton wrappers on both sides with olive oil. Lightly season one side with salt.
3. Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.

COOK SHRIMP

1. Using a microplane, zest the lime. Set the lime aside for serving. Add the lime zest to the shrimp along with the olive oil, chili powder, salt, and pepper. 
2. Toss then arrange on a baking sheet in one layer. Bake until the shrimp are opaque throughout, 8 to 12 minutes.

MAKE LIME SOUR CREAM

1. In a small bowl, stir the sour cream, lime juice and salt together.

TO FINISH

1. Fill the cooled wonton cups with a few leaves of arugula, a small dollop of lime sour cream, and a chili-lime shrimp. 
2. Serve with lime wedges for spritzing on top.

For more detail : bit.ly/2WFCdY4

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