Shrimp Wonton Cups
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.