There have been some sizable disasters. Not to the extent of the Titanic, as our home is too diminutive to accommodate calamity on such an epic scale. Nonetheless, colossal cookery cataclysms have plagued our kitchen. I’ve never quite found my grove when it comes to making appetizers. I’ve burnt garlic toast so badly that even genetic testing failed to ID the bread in question. In preparing hummus with Pre, we’ve added enough ground clove to rouse Julia Child from the crypt. With brazen ignorance I’ve served steak tartar to Mohandas Gandhi and, with disastrous consequences, I’ve employed Steve Irwin to harvest a stingray for seafood tapas.
I have my fingers crossed as I prep the cocktail shrimp and chili wontons. The last thing humanity needs is a hole in the ozone or a Beach Boys reunion tour. Either of which (or, gulp, both) may well be summoned by my appetizer ineptitude.
24 wonton wraps
1 can (4 oz) shrimp drained
1 C cocktail sauce
8 oz cream cheese, softened
¼ C jalapeno pepper, diced finely
2 t chili powder
½ t coriander
- In a greased mini- muffin tpans, place wonton skins such that they form cups.
- Bake in a preheated oven at 400 F for 5 minutes.
- While wontons are baking, mix remaining ingredients in a large mixing bowl.
- Remove baked wontons from the oven.
- Add chili/shrimp mix to the cups and bake 15 minutes at 400F.
Somehow, the smoke alarm remained silent throughout the preparation of this meal. The local militia remained inactive and Betty White (as near as I can tell) still has a pulse. As for the cocktail shrimp and chili wontons, they were good. The spice factor was high, as was the sauce factor. The dish clearly would have benefitted from the addition of another can of shrimp. Not only would the additional shrimp have sweetened the deal, they would have added some solid matter to a fairly gooey/saucy situation. As an alternative, the addition ¼ C of baking mix would have firmed things up a bit. Sauciness aside, the dish was tasty and no one got hurt…..