I often have trouble deciding what to bring to a summer gathering. I like something easy to transport, easy to pick up and delicious. You can keep them right in a muffin time so they stay right in place while traveling.
These little Cajun Shrimp Cups are easy to make and the first to go at any party. With just a few simple ingredients and easy prep, you can put these together just before you head out the door.
You will love the kick from the Cajun shrimp, cooled down by the avocado and tomato, all in a perfect bite size edible cup. You really should try this recipe.
3 tbsp. Healthy Solutions Cajun Seafood
1 package Wonton wrappers
1 lb. medium raw, deveined shrimp (41-50 in package)
8 oz Guacamole or 2 avocado
Grape tomatoes, cut into quarters
3 tbsp. olive oil
Mini muffin pan
Spray a mini muffin tin with non-stick cooking spray. Press wonton wrappers into muffin pan, leaving room in the middle to use as the bowl. Bake at 350°F for 7 minutes or until edges start to turn brown. Remove the muffin pan from oven and remove wonton cups from the pan to cool. Repeat until you have 45-50 wonton cups. Meanwhile, toss raw shrimp with 3 tbsp olive oil until coated. Add the Cajun spice blend to the shrimp and mix until evenly coated.
Place shrimp in cast iron pan and cook on the stove top on medium-high heat for 1 min per side. Be careful not to overcook the shrimp or they will be rubbery. You can also line a cookie sheet with parchment paper; place the shrimp on the parchment paper and bake in a 350°F oven for 2-4 minutes. Remove the shrimp from oven and cool. I put my cooked shrimp in the refrigerator for a couple hours and put them in the cups just before leaving for the party.
To make the cups, put a small amount (1/2 tsp) of guacamole or a small wedge of avocado into each wonton cup, add 1-2 pieces of tomato, then top with shrimp. Easy, Fast, Delicious!