This, I think, was one of the better appetizers I’ve made. I’ll admit I cheated a bit in putting it together but it was a very good dish. You can read the recipe here.
I chose to use some pre-made phyllo dough cups rather than makin my own out of wonton wrappers. The downside was that the cups were a touch too small for the shrimp (the shrimp sat on top of, rather than in the cups) but it saved me a lot of time and frustration in trying to make the cups. I also found a bag of frozen, raw shrimp that had been peeled, deveined and the tails removed. So glad I found that. In the past, I’ve just used shrimp that are cooked and adjusted the cooking times to make up for it. After one time of peeling and deveining shrimp, I’m never doing that again. Way too much work for me.
In the end, I had 29 cups made as that’s how many shrimp there were in the bag. I accidentally doubled the amount of olive oil (misread the directions) And used the zest of two limes rather than just two teaspoons but left the other quantities the same. I did add a little extra chili powder on top after the shrimp were on the pan. Oh, and I chose to use chipotle chili powder in place of regular. After they were all assembled I squeezed the juice from one lime over the top. That was plenty.
I couldn’t exactly tell if these were supposed to be a warm appetizer or cold. It seemed like they could be warm as it sounded like you would put it together and serve it. However, I chose to make these ahead of time for a party. They worked great as a cold appetizer.
Definitely something the keep on a list for future appetizers.