Sunday, March 7, 2010

Into the looking glass

I've been cooking a lot of new things lately.

My cooking has always been a looking glass for the way I feel, inside. Some days it's chaotic, other days it's very simple and clean.

The last few weeks I've been feeling very courageous. I can't wait to get in the kitchen and try new things. It's a genuine reflection of how I feel. I am ready for adventure and to try the unknown.

My great exploration of life is in full swing, so it only makes sense that my culinary exploration has followed suit.

The recipe I have today was named by my husband. It's a little long, but he was very excited to contribute. So, Shrimp and Crab Wonton Flowers it is. :)

Here's to you and your culinary adventures, friend. Cheers!

Shrimp and Crab Wonton Flowers
Makes 24
56 calories per flower

24 square wonton skins/wraps
1 TBS butter, melted
1 (6oz) can medium shrimp, drained and roughly chopped
1 (6oz) can white crab meat, drained
2 small scallions, finely chopped
1/4 cup carrot, finely grated
4 ounces cream cheese, softened
1/2 tsp Worcestershire sauce
1 cup shredded Mozzarella cheese
1/2 tsp salt
Dash of Franks hot sauce

Preheat oven to 350 degrees (F)

With a pastry brush, lightly brush both sides of each wonton square with melted butter and gently press into muffin cups.

Bake 8 minutes or until lightly browned and crisp. Remove from oven. Leave in muffin tin.

While the cups are baking, combine cream cheese and remaining ingredients, mixing well.

Using a small spoon or scoop, fill each baked wonton cup with a rounded scoop of shrimp mixture.

Once all the cups are full, bake for 5 to 6 minutes, or until filling is hot and bubbling around edges.

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