A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shrimp Rangoon
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- #117492
Ahh rangoon, the pinnacle of take-out appetizer - try making the crunchy, creamy bites at home. Cream cheese and shrimp make up these tasty rangoon, or sub out the shrimp for crab if that's how you roll.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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
1 dash Tabasco sauce
60 won-ton wrappers
directions
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 degrees F, turning once, until golden brown on both sides (about 4 minutes).
May be frozen until needed.
Serve plain, or with seafood cocktail sauce.
cook's notes
A tasty twist on the ever-popular crab rangoon.
added by
CaroleArie
nutrition data
76 calories, 3 grams fat, 10 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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