* 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"

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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)