Are you throwing an Oscar party this weekend? I know just how much the Fiesta Friday gang loves to party, so, I figured I would whip up something fit for the celebrity buffet table, in case you were!! This recipe would be perfect! It’s so quick and easy to make and it is very elegant. It would fit right in beside the champagne and caviar that I know you will be feasting on while you watch the stars collect their Oscars! Even if you’re not into the Hollywood glitz, this makes a nice little appy for any occasion. You can kick up the heat factor by adding more curry paste than the recipe calls for, or if you prefer red curry paste, I’m sure you could substitute it. If you have never made wonton cups, let me assure you, this is a snap! I had never made them before, but now my head is swimming with all sorts of ideas for future appetizers using these versatile little cups. This recipe comes from the October 2001 issue of Bon Appétit.
So, if you haven’t visited Angie’s Fiesta Friday yet, you have to check it out! We are indulging ourselves in some amazing food and mingling in very fine company!
24 wonton wrappers
½ cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
1 teaspoon Thai green curry paste
12 ounces peeled medium shrimp, coarsely chopped
Fresh chopped cilantro
Preheat oven to 325°.
Place wonton wrappers on a work surface and brush lightly with oil. Press into miniature muffin cups, oiled side down.
Bake until golden, about 6 minutes.
Cool completely in tins. (Can be made 3 days ahead. Store in an airtight container at room temperature.)
Whisk mayonnaise, cilantro, lime juice, chutney, curry paste, together in a medium bowl.
Stir in shrimp. Season with salt and pepper. (Salad can be made up to one day ahead. Cover and refrigerate.
Place wonton cups on a serving platter. Spoon some of the shrimp salad into each cup. Garnish with more chopped cilantro. Serve with some mango chutney on the side.