Posted on by misangela

Chipotle Shrimp Cups

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Chipotle Shrimp Cups
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Angela's Chipotle Shrimp Cups

These are a party favourite! I found the recipe years ago in the newspaper and have refined it to suit my taste. The original recipe is from Cooking LIght, my recipe is more flavourful and less light!
Course Appetizer
Cuisine American, Mexican
Keyword party appetizers, shrimp appetizers
Prep Time 45 minutes
Cook Time 15 minutes
Servings 40 pieces
Author misangela

Equipment

  • mini muffin tins
  • gallon sized plastic bag or piping bag

Ingredients

  • 1 50ct wonton wrappers round ones if you can get them

Filling for Cups

  • 1 ½ pound salad shrimp fresh or frozen is fine, thaw if frozen and drain thoroughly
  • 1/3 cup crab boil I use liquid boil, use what you like
  • 1 ½ cup finely shredded cheese I like mexican blend, use what you like
  • 1 cup whipped cream cheese room temp
  • ½ cup jarred roasted red peppers diced
  • 1 cup salsa any red salsa is fine
  • 2 Tbl chipotles in adobo finely diced, with adobo
  • Salt to taste
  • 8 scallions finely sliced for garnish
  • ½ cup cilantro chopped for garnish

Instructions

  • This is a two part recipe: cups and filling. You can bake off the cups in advance if you like. Do all your prep in advance of cooking. Mise en place will make your cooking go much smoother. Read the notes about holding these appetizers.

Making the Cups

  • First, thaw the wontons if frozen. Spray mini muffin tins with food release (Pam). Tuck the wontons into the muffin tin to make little cups. Bake them off at 350°F until lightly browned. Do not turn your back on these! They burn in a heartbeat. (If you prefer, you can substitute little phyllo tart shells for the wonton cups. They will need to be baked off before you fill them, just as the wonton cups.)

Making the Filling

  • In a 2 qt saucepan, put in shrimp and cover with water. Bring to a boil and add crab boil. Cook a couple of minutes until shrimp are opaque. Drain and rinse with cold water. Set aside and allow to drain.
  • In a large mixing bowl, mix together cream cheese, shredded cheese, peppers, salsa and chipotles. Mix gently. Add shrimp and fold in gently. Adjust the salsa amount to give you a thick paste (think thick icing). Fold in half the scallions and herbs, set aside the rest for garnish. Filling should be just a little saltier than you think it should be. Trust me. Refrigerate the filling at least half an hour before using.
  • The appetizer can be held until service unassembled. Just refrigerate the filling and garnishes and keep the cups at room temp.
  • When it's time for service, use the muffin tins to hold the wonton cups so they'll stay upright easier. If you use the phyllo cups, line them up on a baking sheet. Cut the corner off the plastic bag (about 3/4 of an inch up) so you can pipe the filling into the cups. Fill the cups about 3/4. Bake off at 375°F for 10 minutes or until lightly browned and hot. Garnish with reserved scallions and parsley and serve immediately.

Notes

These appetizers WILL NOT HOLD. They get soggy. So assemble and cook immediately prior to service.  They will not be around long enough to get soggy once they are served, they are a big hit at parties. 
This recipe will make from 40 - 50 pieces, it just depends on how you fill. This is enough for about a dozen people. If you're having a big party, you'll need to double this recipe. Count on 4 per person. They are THAT popular! 
Photo credit: Holly Clegg via myrecipes.com