Recipe

Shrimp Cream Cheese Rangoons Recipe

	Rebeccalea / All my dishes 1 year, 11 months ago You know those cream cheese and crab meat little apps wrapped in a crispy shell at all those chinese restraunts...here is my version with Shrimp. I don't like imitation crab meat, and shrimp is easy to chop as opposed to digging out real crab meat. Great Spin!... More Prep:15m Cook:20m Servings:12	Rebeccalea
	cream cheese shrimp garlic sweet fry chinese wonton rangoon appetizer wok quick

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Fans

cherylannx

trackwidow

tablescape

Ingredients

24 Wonton Wrappers (from your produce section)

1 bag of peeled, veined precooked small or medium shrimp (rinsed)

1 tbsp. Minced Garlic

2 tbsp. butter or margarine

1-2 pkg. Cream Cheese

Vegetable Oil

Water

Directions

Saute garlic and butter in skillet. Add shrimp and saute til shrimp is heated through.

Add vegetable oil to Wok or deep skillet. I would say about 1 1/2 to 2 inches deep. Start on medium heat and check by lightly flicking water into oil. If it pops, it's ready.

Chop shrimp in food chopper until either very small pieces or fine. Mix shrimp in bowl with cream cheese. I would take whatever garlic/butter mixture that's still in the pan and mix it in for additional flavor. I usually mix this then just make however many rangoons this will make. Number changes everytime.

Set out wonton wrappers and add shrimp/cheese mixture in middle of wonton wrapper. A level to moderate spoonful will probably be enough. If you put too much in, you won't be able to pinch the wrapper shut.

Once you've added the shrimp/cheese mixture, get a small bowl/cup of water to set next to you. Pull up the edges of the wonton wrappers and crimp the tops together. Pinch the top and bottom together in the middle, then the sides. It will resemble the shape of a + sign when you're done. Dip your fingers into the water and pinch again. The water will keep the tops together while frying.

Once your oil is ready, slowly drop rangoons into oil. I would recommend a metal slotted spatula since you need to drain them as you pull them out. Once the rangoons start turning golden brown, pull them out onto paper towels to drain/soak. The cooking time should only be 2-3 minutes per rangoon. Remember, the bigger the pan, the more you can cook at one time.

Once drained, put on serving plate with sides of sweet & sour sauce or any other Asian sauce for a delicious appetizer.

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Comments

carolinacin 1 year, 11 months ago said:
Love crab rangoon, and also love shrimp. Will have to give these a try. thanks.

jenniferbyrdez 1 year, 11 months ago said:
Sounds good. TY.

trackwidow 1 year, 9 months ago said:
This sounds great! Thank you, I love shrimp, so this would be a very tasty version. Thank you!

cherylannxo 1 year, 2 months ago said:
Wonderful recipe, you have my 5. Thank you for sharing.....Cheryl

queenmidge 10 months, 1 week ago said:
Sounds good and easy!

tablescape 3 weeks, 2 days ago said:
I have to admit that they are the first thing I reach for at the buffet. I look forward to enjoying these. Thanks for the recipe.

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