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
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16 ozcream cheese, softened
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4 ozcanned shrimp, drained and chopped
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3whole green onions, chopped
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1/8 tspgranulated garlic
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1 tspworcestershire sauce
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1 dash(es)tabasco sauce
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1/2 tspsoy sauce
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60wonton wrappers (12-oz. pkg.)
How to Make Shrimp Rangoon
- In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
- Using 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.
- Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
- Serve plain, or with seafood cocktail sauce.
- May be prepared ahead and frozen until ready to cook.
