A tapas platter of Pea Pesto and Shrimp Wonton Cups, shaped in muffin tins and filled with spicy pea pesto and topped with sauteed shrimp.
Small Plates are my most favorite way to dine.
Why? Because the options are endless and rather than make one choice for your plate, you have have lots and lots of plates to try so many yummy foods!
Wonton Cups are quickly made by pressing olive oil brushed wonton wrappers into a muffin tin, baking just until they turn golden and filled with anything you like.
Often I use wonton wrappers in place of phyllo tarts to fill with a Spanakopita filling and bake.
Springtime inspired my very first pea pesto.
Having just learned how to grow peas in my garden, I wanted to showcase these freshly pick peas.
The pea pods and their tendrils were so whimsical, right out of my garden, that I had to create a recipe from them, that could be used in a variety of ways.
The pea pesto is made from blanched peas, pureed with fresh herbs, citrus, garlic and often I toss in a chili pepper to spice it up.
Pea Pesto Crostini is made from a Homemade Bread, lightly toasted and the pea pesto is spread across the top and enjoyed just like that.
Seared Scallops over Pea Pesto with a Beurre Blanc drizzled across the scallops is as close to restaurant quality cooking at home as it gets.
Pea Pesto and Shrimp Wonton Cups Created By A Food Network Chef
These whimsical wonton cups are about the easiest and most attractive dish you will make that will have your guests wondering if you haven’t begun cooking for Food Network!
Okay, okay, so I have appeared numerous time on Food Network, which is why you are sure to love every recipe I shared with you.
Why? Because cooking for such a prestigious organization of producers selectively expects you to prepare the most fabulous dishes in under 30 minutes!
Insane, but a BLAST!
Fast Easy Steps To Prepare Pea Pesto Filled Wonton Cups
This beautifully delicious recipe is as fast to prepare as it is decadent to serve.
There are three parts to the preparation and it makes 2 Dozen appetizer size portions.
Pea Pesto – The pea pesto comes together in less than 15 minutes and will keep in the fridge for several days.
This recipe makes 2 cups of pesto and so it is perfectly suited for this recipe.
Sautéed or grill the shrimp, and the wonton cups are shaped quickly using a muffin tin, baked briefly and ready to fill.
Wonton Cup Preparation
- Wonton Wrappers – 24
- Olive oil – about 2 tablespoons, enough to brush each wrapper
- Garlic salt – 1 tablespoon
- Pea Pesto
- Wonton Wrappers
- Olive oil
- Garlic salt
- Lemon juice
- Old Bay Seasoning
- Micro Greens or Pea Tendrils
- Muffin tins – 2
- Basting brush
- Small spoon
- Saute pan
- Mixing bowl
- Measuring spoons
- Slotted spatula
- Stovetop or burner
PEA PESTO AND SHRIMP WONTON CUPS
- Frying pan
- Muffin tin
- 2 cups Pea Pesto see notes
- 24 Wonton wrappers
- 4 tbsp Olive oil extra if needed
- 1/2 tsp Garlic salt
- 24 Shrimp, deveined and shelled
- 2 tbsp Lemon juice
- 1/2 tsp Old Bay Seasoning seafood seasoning
- 24 Micro Greens or Pea Tendrils garnish
- Preheat the oven to 350.
- Lay wonton wrappers out flat. Lightly brush olive oil across each. Push them down into a small muffin tin and shape them to fit inside.
- Sprinkle a little garlic salt across each.
- Bake for about 10 minutes, but watch closely so they don’t burn, they will toast quickly.
- In a bowl, sprinkle the Old Bay Seasoning and salt over the shrimp and toss.
- Heat a pan large enough to accommodate all 24 shrimp. Add olive oil and lemon juice. Once they are hot, toss in the shrimp and keep them moving. They cook quickly, about 1 minute on each side. One they turn bright pink, remove and set aside.
- Assemble – While the wonton cups are still in the muffin tin, insert 1 tablespoon of pea pesto. Place one shrimp on top of each cup. Garnish with an herb, a pea tendril or nothing at all, since they are pretty enough as is.