Friday, November 25, 2011

Shrimp Cocktail in Won Ton Cups

Bake won tons in mini muffin pan at 375 for 7 min.
Let won tons cool.  (won ton wraps by Nasoya)
1 lb. of baby/salad shrimp – Defrost shrimp for 2 minutes
½ celery stalk including green leaves (diced)
1 sweet or red onion (diced)
2 (12 oz) bottles seafood cocktail sauce (best brand Crosse & Blackwell)
Mix together in salad bowl and spoon into won tons.
Makes approximately 4 dozen
This makes a fabulous appetizer to wet your appetite for the Thanksgiving feast. 
To simplify: skip the won tons and serve in small cups with a spoon. 

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