2 dozen

This cold starter looks great but it is deceptively easy to make. You can bake off the “wonton cups” earlier in the day and make the remoulade sauce up to 3 days in advance. For this tasty starter i buy the shrimp already cleaned and cooked. Non stick mini muffin tins make the job a whole lot easier. If you don’t have non- stick be sure to grease the tins well.

2 dozen wonton wrappers

2 dozen medium shrimp, peeled, de-veined and cooked ( crab or lobster meat are also good for this)

1/2 cup remoulade sauce

2 T melted butter

kosher salt

chopped parsley for garnish

For the wontons:

Preheat the oven to 375 degrees F

Brush the wonton wrappers with melted butter and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. I fill every other muffin cup so not to crowd the wontons this also helps them crisp. Sprinkle with salt and bake for 7 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

For the shrimp filling:

The shrimp and the remoulade sauce should both be well chilled before filling the cups.

Chop each shrimp into  about 3 chunks. Mix in the remoulade. Place about one heaping teaspoon into the cooled wonton cups- it usually works out to be 1 shrimp per cup. Sprinkle with a little fine chopped parsley.

Watch them disappear!