If you’re looking to score big with your friends on Super Bowl Sunday, ditch the traditional fare and go for something a little more outside the box.
This is a healthier twist on crab rangoon. Normally it’s fried in oil, wonton style. Here, I baked wonton wrappers in the oven to cut down on the fat and calories and used shrimp to make them a little more budget friendly. Add in a little low-fat cream cheese, some pepper jelly sauce, and you’ve got a winning appetizer.
For more mini-sized Super Bowl recipes, check out my series of guest posts on HelloBrit.com. Super Sliders, muffin pan mania, and mini chips and dips!
1/1/13: Most of the Authentic Eats links on the website seem to be broken, so
I’m posting the original recipe here).
First, you’ll need some cooked shrimp. I use frozen raw shrimp from Costco. Defrost them in a bowl of cold water. Pat dry, chop into bite sized pieces and season with kosher salt and chile powder.
Heat olive oil over medium-high heat and saute green onions, chili pepper and garlic until just soft (about a minute). Add the shrimp and cook until pink. (Don’t overcook!)
Remove from heat and toss with fresh lime juice and cilantro. Combine cream cheese, Worcestershire sauce and shrimp mixture in a medium bowl. Set aside.
Place a wonton wrapper in each mini muffin cavity. (Part of the wrapper will stick out over the edges). Bake for 7-8 minutes, or until edges are just starting to turn a golden brown.
While cups are baking, make the sauce. Whisk together pepper jelly, mustard and vinegar. You can either serve as a dipping sauce, or spoon a little into each cup before garnishing.
Remove from oven and spoon shrimp/cream cheese mixture into the cups. Return to the oven and bake another 7-8 minutes. (If you want the edges to brown up, lightly brush with a little olive oil). Spoon sauce on top and garnish each cup with sliced green onions. Serve warm or at room temperature.
document.write(”);
For the shrimp rangoon
- 1/2 pound fresh shrimp, peeled and deveined
- 1 teaspoon Kosher salt
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, grated
- 1 small red chili, chopped (optional)
- 2 tablespoons minced cilantro
- 2 teaspoons fresh squeezed lime juice
- 8 oz cream cheese, room temperature (I used low fat)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cilantro, chopped
- 24 wonton wrappers
- olive oil, for brushing
- 1 green onion, thinly sliced (for garnish)
For the sauce
- For the sauce:
- 1/4 cup pepper jelly
- 1 tablespoon creole or grainy mustard
- 2 teaspoons rice wine vinegar
- Pre-heat oven to 375 degrees. Spray cavities of a mini muffin pan with cooking spray.
- Pat shrimp dry, chop into bite sized pieces and season with kosher salt and chile powder.
- Heat olive oil over medium-high heat and saute green onions, chili pepper and garlic until just soft (about a minute). Add the shrimp and cook until pink. (Don’t overcook!) Toss with fresh lime juice and cilantro.
- Combine cream cheese, Worcestershire sauce and shrimp mixture in a medium bowl. Set aside.
- Place a wonton wrapper in each mini muffin cavity. (Part of the wrapper will stick out over the edges). Bake for 7-8 minutes, or until edges are just starting to turn a golden brown.
- Remove from oven and spoon shrimp/cream cheese mixture into the cups. Return to the oven and bake another 7-8 minutes. (If you want the edges to brown up, lightly brush with a little olive oil).
- While cups are baking, make the sauce. Whisk together pepper jelly, mustard and vinegar. You can either serve as a dipping sauce, or spoon a little into each cup before garnishing. Garnish each cup with sliced green onions.
