Looking for a cordon bleu style starter (probably with prawns) to make my Christmas guests go WOW!!!?

Answer 1

do you mean something with cheese and prawn or shrimp? or with ham too....

these are so yummy... maybe u can adapt it

Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine, melted
10 oz. shelled, deveined, cooked medium shrimp, chopped
2 green onions with tops, finely chopped
1/3 c. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
½ t. Worcestershire sauce
1 c. (4 oz.) shredded mozzarella cheese

1.Preheat oven to 350˚F. Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Using Pastry Brush, brush one side of each wonton square with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven to Cooling Rack.

2.Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp with Food Chopper. Finely chop green onions with Chef’s Knife. Grate carrot using Deluxe Cheese Grater fitted with coarse grating drum.

3.Combine cream cheese, garlic pressed with Garlic Press and Worcestershire sauce in Classic Batter Bowl; blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

4.Using Small Scoop, fill each wonton cup with rounded scoop of cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around the edges.

Artichoke Cups

24 square wonton wrappers
1 can (14oz) artichoke hearts in water,
drained and coarsely chopped
½ cup diced red bell pepper
2 tbl finely snipped parsley
1 lemon
½ cup (2oz) shredded mozzarella cheese
1 clove garlic pressed
¼ cup mayonnaise
½ cup (2oz) grated fresh Parmesan cheese

Preheat oven to 350F. Press one wonton wrapper into each cup of a mini muffin pan. Lightly spray wontons with vegetable oil. Bake 6 minutes or until edges of wontons are light golden brown.

While wontons are baking, coarsely chop artichokes, dice red bell pepper, finely snip parsley, zest lemon to measure ½ tsp, finely snip zest. Mix artichokes, bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and garlic.

Grate Parmesan cheese. Add half of the Parmesan to the mixture and set other half aside. Fill each of the wonton cups with a rounded scoop of the artichoke mixture, sprinkle with remaining Parmesan cheese. Bake 8 minutes or until golden brown and cheese is melted. Remove from pan and serve immediately.

Answer 2

Try stuffing them with this recipe.
Cheese and Prosciutto stuffing


1 lb. ricotta cheese
1/2 lb. small-curd cottage cheese
1/4 cup freshly grated Parmesan cheese
6 thin slices prosciutto, cut into 1/8-inch squares
3 tbsp. chopped fresh parsley
3 tbsp. finely chopped fresh basil or 1 tbsp. crumbled dried basil
2 egg yolks, beaten
salt and freshly ground pepper to taste
IN a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley, basil, prosciutto and egg yolks. Add salt and pepper to taste, and mix well.
Stuffed cleaned langostino.
Drizzle with melted butter and bake 20 minutes in 450 degree oven

Answer 3

Jumbo Shrimp Parmesan
Can be made ahead up to & including breading stage & refrigerated. Then drizzle w butter & bake.

For 4 Servings (approx.)
24 jumbo shrimp (10 to 12 per lb)
1/4 cup olive oil
2 cloves minced garlic
salt and pepper
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup melted butter
2 medium lemons, cut in wedges
4 servings 40 minutes 30 mins prep

Preheat oven to 475 degrees. Peel and devein shrimp, leaving tails intact.

Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour. In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.

Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the center rack of oven and bake for 10 minutes or until done. Serve immediately with lemon wedges.
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I would serve this in a martini glass for each guest.

Shrimp Ceviche

Ceviche is typically made with red snapper that is "cooked" by the acidity of lime and lemon juice This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice.

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.


http://www.elise.com/recipes/archives/001923shrimp_ceviche.php