Shrimp Rangoon
By
Carol Michels
@Damselicious
1
Better than crab rangoon! The cheese is seasoned, and the use of shrimp instead of crab makes the appetizers even more flavorful. This is an original recipe, created by my boyfriend and me.
Ingredients
- 16 oz
- cream cheese, softened
- 4 oz
- canned shrimp, drained and chopped
- 3
- whole green onions, chopped
- 1/8 tsp
- granulated garlic
- 1 tsp
- worcestershire sauce
- 1 dash(es)
- tabasco sauce
- 1/2 tsp
- soy sauce
- 60
- wonton wrappers (12-oz. pkg.)
How to Make Shrimp Rangoon
- 1In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
- 2Using a pastry brush, moisten edges of wonton wrapper with water. Place scant teaspoon of filling in center of wonton wrapper. Fold in half to form triangle, pressing edges to seal. Pull bottom corners across and overlap slightly; moisten one corner and press to seal tips together.
- 3Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
- 4Serve plain, or with seafood cocktail sauce.
- 5May be prepared ahead and frozen until ready to cook.
