Crispy Shrimp Wontons

 

24

wonton wrappers (3 inch)

2

tablespoons vegetable oil

1/2

cup chives-and-onion cream cheese spread (from 8-oz container)

1

package (5 oz) frozen cooked salad shrimp, thawed, well drained

1/4

cup Chinese plum sauce

1

tablespoon chopped fresh chives

• 1 Heat oven to 375°F. Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
• 2 Bake 5 to 8 minutes or until golden brown and crisp.
• 3 Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.
• 4 Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.