* Exported from MasterCook *
Spicy Shrimp in Wonton Cups
Recipe By : Weight Watchers Magazine, April '96, page 70 Serving Size : 8 Preparation Time :0:00 Categories : Appetizers 5 Points per serving
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 won-ton wrappers 1 tablespoon rice wine 2 teaspoons soy sauce 1 teaspoon granulated sugar 1 teaspoon sesame oil 1 tablespoon peanut oil 1 1/4 pounds small shrimp 1 medium scallion -- minced 2 teaspoons fresh ginger root -- pared, and minced 4 1/2 cups green cabbage leaf -- shredded 1/2 cup bean sprouts 1/2 cup red bell pepper -- thinly sliced 1/2 cup shiitake mushrooms -- thinly sliced 1 ounce walnuts -- toasted
Preheat oven to 350º F. Spray 32 mini-muffin cups with nonstick cooking spray. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside. In large nonstick skillet or wok, heat 2 teaspoons of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through. Spoon a generous tablespoon of shrimp mixture into each wonton cup and serve immediately.
Description: "5 Points per serving" Source: "Shared by Pamela S." Yield: "32 wonton cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 277 Calories (kcal); 6g Total Fat; (19% calories from fat); 21g Protein; 35g Carbohydrate; 111mg Cholesterol; 386mg Sodium Food Exchanges: 2 Grain Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Serving size (4 wonton cups)