Chipotle Shrimp Cups

I made this for a party and everyone loved them! I used Jack's special Artichoke Garlic salsa and it went nicely with the shrimp. Next time I might add more cheese and drain the salsa so that there is less liquid.

Everywhere I take these they are a hit!

I made these last year for Thanksgiving and every single one of them were gone before we even got to the dinner! It was a HUGE Hit! Thanks for the recipe!

Absolutely wonderful and so, so easy! My guests inhaled them!!! Perfect for a casual party, pre-dinner or buffet. Regardless, do make them! I am going to try chicken, black beans and corn with the salsa for a little change. Can't believe that wouldn't be just as tasty. Thanks for a great addition to my recipe file!!

Have made during every season, all types of gatherings. Always a hit- no leftovers, guests looking for recipe, and 'yumm's in response. Don't assemble too far ahead at risk of 'soggy bottoms'.

Been making this appetizer for at least a year now and everyone loves it!!! Easy to make and always a hit. I substitute roasted chicken sometimes for the shrimp, which makes it even easier..... always tasty

This was a hit at my recent book club meeting.

I made this last night and it was a hit!! My husband has requested this appetizer for his superbowl party. It's easy to make and delish!!!

These were a HUGE hit at a party the other night. I took someone else's suggestion and added a good amount of cilantro, which worked out fabulously. I didn't have mini-muffin tins so I stuffed each cup with a wad of tinfoil and they cooked up fine. When it was time to rebake them with the stuffing, I removed the foil.

This is a constant request for get-togethers and is so easy. If you're pressed for time, frozen phyllo cups are a good (but slightly expensive) cheat. Also, I would allow the filling to drain in a collander, otherwise the cups can get soggy.

These have become a staple for our annual NYE party. I add 1/2 cup of corn kernels, the juice of 1/2 of a lime, and 1/3 cup of fresh cilantro. I double the filling recipe and use the leftovers the next day for quesadillas, because, who wants to worry about lunch with a New Year's hangover?

These were okay. I love shrimp, so I was excited to try them, but I couldn't really taste the shrimp too much. Very oniony and peppery and I only used 1/2 cup of pepper and 1/4 cup onion...Not bad, would make again, but didn't love them.

I made these for a party last night and they were a hit. I could not find wonton wrappers so I used eggroll wrappers and cut each into four pieces. They worked perfectly.

We loved this recipe. Had to make a few changes.Couldn't find won-ton cups, so I used Fillo, worked just as well, did not have to bake them ahead of time, did not get soggy. Also couldn't find Chipotle salsa, so I used one cup of mild salsa, and 3 chipotle peppers from a can. It was just the right amount of heat. There were none left! Would make again, easily!

These are very tasty with chicken or chorizo. Sarah_W... please look at the directions more carefully. The directions clearly state that you bake the wonton wrappers BEFORE you fill them.

I followed the directions but ended up with soggy bottoms that stuck to the muffin pan. If I were to make these again, I would put the salsa in after they were cooked, or cook the wontons first and then fill them and reheat on a baking sheet.

After reading some of the previous reviews, I decided to do half with shrimp and half with chicken (without the red peppers). I agree that the flavors overpowered the shrimp. Next time, I'll make all of them with chicken. I used leftover rotisserie chicken, reduced fat Mexican blend cheese, black beans and super sweet frozen corn (along with the salsa and green onions). While it basically became an entirely different recipe, it was still super easy and a great appetizer to go with a Mexican-themed dinner.

This was a big hit at a recent party. The bottoms do get soggy so beware. Next time I will put half of the cheese in the bottom and see if that helps. But they were quite yummy and quick and easy to make.

Wonderful hit at a Halloween Party. We added a little extra cheese to the bottom of each phyllo cup (we used frozen, store bought cups). In addition, we added a little canned corn and some cilantro to the mixture. We didn't have a chipotle salsa, so we used a regular salsa with a little Taco Bell sauce and a dash of panko to soak up the liquid. We received many compliments from the 2 professional chefs at the party! Would definitely make this again, it was super easy and delicious.

I would definately recommend this recipe. It's not too hard to make and people love them. Be sure not to fill the cups too soon before serving. If you heat and let sit too long, the cups can get a little soggy. Wonderful tasting recipe.

This is always a hit! I use Trader Joe's chipotle salsa, and also Trader Joe's Hot Roasted Red Peppers (not to hot, but give a great flavor). I also double the amount of shrimp (always buy precooked fresh Bay Shrimp)! Super Yummy!!