Shrimp Rangoon Printable Recipe This is a simple, yet elegant appetizer that is a twist on the traditional Crab Rangoon. The inside is creamy and the outside is crispy making it a perfect combination. Ingredients:   wonton wraps, generally available in the produce section   oil for frying   ¼ lb. shrimp, peeled, deveined, and chopped   3 oz cream cheese, softened   1 tbl red onion, finely chopped   1 tbl red pepper, finely chopped   ½ tsp garlic, minced   1 tbl green onion, finely chopped   dash of course salt Instructions: Combine the cream cheese, shrimp, red onion, red pepper, garlic, green onion, and salt. Place about 1 tbl of mixture in the center of a wonton wrap. Use water to moisten the edges of the wonton wrap. Fold the wonton wrap diagonally and seal the edges by pressing firmly. Continue filling and sealing wonton wraps until mixture is gone. Place filled wonton in hot oil. Be careful when using hot oil! Allow wonton to become golden brown and immediately remove from oil. Drain the wontons on paper towels to absorb excess oil. Serve hot. Makes 12-15 pieces. Return to Appetizer Index
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