½tablespoonwater as needed for desired consistency
4tablespoonsolive oil, divided
24wonton wrappers, 3 ¼ x 3 ¼ inches
Salt and pepper
1¼lb31-40 count shrimp, peeled, deveined and tails removed
⅓cupgreen onion, thinly sliced
1 24-cupmini muffin pan or 2 12-cup mini muffin pans
Yum Yum Sauce
In a medium bowl, whisk first 12 ingredients together until well combined. Whisk in water a teaspoon at a time until desired consistency is achieved. Season to taste with salt and pepper. Cover and chill. (Enjoy within 1 week.) Makes ¾ cup.
Shrimp & Assembling
Preheat oven to 350°F. Coat mini muffin cups with cooking spray. With about 2 tablespoons of the olive oil, brush one side of the wonton wrappers. Gently press wontons, oil side up, into wells of the pans. Sprinkle with salt and pepper.
Bake wonton cups 7-9 minutes until edges turn light golden brown and are set. Remove from oven and cool on racks for 5 minutes. Remove cups from muffin tins and place on racks to cool completely. (Can be stored in an airtight container at room temperature up to 5 days.)
Combine Cajun spice, paprika, chili powder, salt, and white pepper in a small bowl. In a medium bowl, toss prepped shrimp with spice mixture to coat.
In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Sauté the shrimp until just opaque in the center, 3-4 minutes, stirring frequently. Transfer cooked shrimp to a clean bowl.
Set 24 whole shrimp aside. Coarsely chop the remaining shrimp and place in a medium bowl. Add the shallots and green onion.
Gently toss with just enough Yum Yum Sauce to coat. Fill wonton cups with yum yum shrimp mixture. Place a whole shrimp on top.
Drizzle with additional Yum Yum Sauce. Garnish with chopped chives, parsley and green onion, as desired.