Carol Michels's Recipe

Shrimp Rangoon

Category: Recipes

A tasty twist on the ever-popular crab rangoon.

60 wontons

16 ounces cream cheese, softened
4 ounces canned shrimp, drained and chopped
3 whole green onions, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/8 teaspoon granulated garlic
dash Tabasco sauce
60 won-ton wrappers (12 ounce package)

In medium bowl, combine all ingredients except won ton 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.

Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).

May be frozen until needed.

Serve plain, or with seafood cocktail sauce.