Although this is more like an appetizer than anything, it is mightily packed with love and all the perfect ingredients. For quite a while, I thought of doing shrimp wonton cups with a sweet Asian sauce over them. I wanted to bake them filled with shredded red cabbage, the Asian shrimp and chives. Ultimately, that never worked out because, first, I checked the ingredients on wonton wraps and was extremely dissatisfied and, two, I checked the ingredients on wonton wraps and was extremely dissatisfied. LOL so there came Parmesan Shrimp Cups down the pike.
For all grammar police agents out there like myself, yes, I said that twice because I was that dissatisfied with what I was reading. I mean, how many foods can possibly contain wheat and sugar? Gosh! What is the problem with all the terrible mass food production? When will they get the picture that food is supposed to be healthy because we need to nourish our bodies with the foods we eat; the keyword in that sentence being nourish.
Many months ago, I read a post on Gwyneth Paltrow's blog page which included a recipe that was a staple in her home. It was a sriracha and lime salmon fillet served with either veggies, brown rice, or possibly both. It looked delicious and I thought about it often times when there was salmon in my fridge or freezer for the week. I make a lot of meals with salmon at home for lunches and even dinners but have tired out posting about them here on the blog. I knew I would find inspiration elsewhere.
There was a pin on one of my secret boards of Pinterest, the ones I always tell you about but don't share for you to see, that was about making these adorable toasted parmesan cups with freshly grated bits of heavenly parmesan cheese by baking a tablespoon at a time, letting them crisp up but not too much that they are hard and not too little that they are melting, and shaping them into a mini cup to fill with a decadent appetizer filling. But what to fill it with?
When connecting the ideas of my never-to-be-made Asian shrimp wonton cups, Gwyneth's sriracha and lime salmon fillets and little baked and toasty parmesan appetizer cups, I came up with an even better thought: Parmesan Shrimp Cups! Of course, it just made absolute sense to put two and one together, haha. This idea was genius and had me running out to the store today to collect a nice little container of freshly grated parmesan cheese from my local deli (I have also tested this with my favorite GoVeggie parm linked below) and running back home to make these as samplers for my house guests and I, of course, will be leaving extras for when my sweets gets home.
Any moment now, she'll actually be home. Thank goodness for that! Tonight's a night of back to back episodes of Once Upon A Time from Netflix enhanced with a sampler dish of Parmesan Shrimp Cups. These are the greatest marathons of all time. Hand in hand with the lights out.
Parmesan Shrimp Cups
These Parmesan Shrimp Cups are perfectly bite size molded out of fresh parmesan cheese filled with baby shrimp tossed in sriracha, lime juice & honey.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Preheat oven to 400° F.
Devein and remove tails from shrimp.
In a small bowl, whisk together the sauce ingredients. Add shrimp to sauce. Mix well.
Lightly grease pan with coconut oil. Add shrimp filling to pan. Cook on medium heat until thickened. Set aside to cool.
Line a baking sheet with parchment/wax paper. Place several teaspoon size bites of parmesan cheese flattened on the baking sheet. Bake for 10 minutes or until lightly browned
Remove parmesan from oven. Allow to cool for a few minutes. With a spatula, scrape them off the baking sheet. Mold them into cups with your hands. Set them down on the baking sheet to cool for a few more minutes.
Repeat steps 5 and 6 with remaining ¼ cup of parm.
Fill parmesan cups with the shrimp filling.