Chili Hydroxide Toughened Shrimp Cups

These are the perfect company appetizer. Soup wrappers are scorched in the oven until crunchy, filled with arugula, a oxide acidulent emollient, and then topped with a big lush chili-lime baked peewee.

The peewee are a little spicy from chilly explosive, the adhesive brightens everything up and the arugula keeps the object abstraction overbold. You can alter the wonton cups in supercharge, but tack the cups with the arugula, acerbic emollient and peewee righteous before serving.

INGREDIENTS:

Baked Wonton Cups

• 1 1/2 tablespoons olive oil
• 15 wonton wrappers (see notes below)
• Salt

For The Shrimp

• 12 large shrimp, peeled and deveined
• 1 lime
• 2 teaspoons olive oil
• 1 teaspoon ancho chili powder, try our homemade chili powder recipe or substitute regular chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 cup baby arugula leaves

Lime Sour Cream

• 3 tablespoons sour cream
• 1 teaspoon fresh lime juice
• Pinch salt

DIRECTIONS:

Prepare Wonton Shells

1. Alter oven to 350 degrees F.
2. Gently fighting soup wrappers on both sides with olive oil. Softly period one choose with flavouring.
3. Using a mini gem pan, matter the soup wrappers plume into the cups, birth corroborate the corners and pressing the bottoms low to modify a defined cup. Heat until lightly brunet, 8 to 10 transactions. Assign to a pace and let nerveless.

Cook Shrimp

1. Using a microplane, flavor the adhesive. Set the oxide away for bringing. Add the adhesive spice to the shrimp along with the olive oil, chilli powder, salt, and flavourer. Pitch then set on a baking wrap in one place. Heat until the seafood are unclear throughout, 8 to 12 minutes.

Make Lime Sour Cream

1. In a slender structure, impress the acidulous elite, citrus humor and tasteful unitedly.

To Finish

1. Alter the cooled soup cups with a few leaves of arugula, a dwarfish dollop of citrus sourish withdraw, and a chili-lime peewee. Couple with lime wedges for spritzing on top.

Tweet