These are tasty little bites. This recipe calls for cold water wild caught shrimp. You can use other types of shrimp but it is worth trying to find the cold water shrimp. I use President’s Choice Cooked Peeled Wild Atlantic Cold Water Shrimp for this recipe. They are the equivalent of what we called Matane shrimp in Quebec.
Matane shrimp are small cold water shrimp that come from the North Atlantic or Gulf of St. Lawrence. They are called Matane shrimp because the first processing plant was located in the little town of Matane, on the south shore of the Gaspé Peninsula. Cold water shrimp have more omega 3 and protein than farm raised shrimp so they are very good for you. They actually have a bit of creaminess about them that make them sweetish and delicious.
And this will help you use up the Mango Chutney you may have left over from the turkey meatballs from Supper on a Stick. Or you could make the Roast Lamb with White Wine and Major Grey’s. The chutney adds a hint of sweet curry to the sauce in these little cups of goodness!
You can bake the cups ahead of time and store in an air tight container. You will have wrappers left over so I sometimes bake more cups and keep them to use with other fillings.
You can mix the filling ingredients a few hours ahead of time but don’t fill the cups until you are ready to serve them so they don’t get soggy.
These are perfect for a summer patio lunch or as a finger food appetizer at a party. Serve with a crisp clean white wine like Muscadet Sevre et Maine.