Mango-Curry Shrimp Salad in Wonton Cups Recipe

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This recipe for Mango-Curry Shrimp Salad in Wonton Cups is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers & Beverages

Ingredients:	Ingredients: 12 wonton wrappers (from one 12 oz package) each cut into 4 squares Vegetable oil ½ cup manyonnaise 2 T chopped fresh cilantro 5 t fresh lime juice 2 t mango chutney ¾ t Thai green curry paste 12 oz peeled, cooked, shrimp, chopped

Directions:	Directions: Preheat oven to 325. Place wonton squares on work surface, brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, 10 minutes. Cool completely in tins (Can be made 3 days ahead. Remove cups from tins and store airtight at room temp) Whisk mayo, chopped cilantro, lime juice, chutney & curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be made up to 1 day ahead) Cover and refrigerate. Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.

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Mango-Curry Shrimp Salad in Wonton Cups Recipe

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