Shrimp Rangoon

• 1 pound Raw Shrimp, Peeled And Deveined
• 1/2 cups Green Onion, Thinly Sliced
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Soy Sauce
• 1 teaspoon Cracked Black Pepper
• 8 ounces, weight Philadelphia Cream Cheese, Room Temperature
• 1 package Wonton Wrappers (12 Ounce Package)
• 3 cups Canola Oil

1. Begin by boiling some water in a large pot (youll need enough water so that your shrimp will be covered when added).
2. Once the water hits a boil add a generous pinch of salt and toss in the your shrimp.
3. I realize you can buy precooked shrimp, but something about buying precooked shrimp has always bothered me.
4. Not sure why, but if you want to take the precooked route, by all means go ahead.
5. If you do this, then skip this step.
6. Cook the shrimp just until they begin to float to the top.
7. They do not take very long to cook.
8. Once they float, remove them from the water with a slotted spoon and toss them in a bowl of ice water to stop the cooking.
9. Add the shrimp into a food processor and pulse until they are coarsely chopped.
10. Add in the green onion, soy sauce, Worcestershire sauce, black pepper and cream cheese.
11. Pulse this mixture until everything is incorporated.
12. Remove it from the food processor and put it into a bowl.
13. Dont forget to clean the blade to remove any remaining cheese and shrimp mixture.
14. The next step is to make the rangoons.
15. Take about one tablespoon of the mixture and add it to the middle of a wonton wrapper.
16. Brush the edges of the wonton with water, then fold it into a triangle.
17. Try to remove as much air from the triangle so that only the mixture (and not a bunch of air) is enclosed in the wrapper.
18. Then gently press the edges to seal.
19. Repeat with the remaining filling and wrappers.
20. Heat your oil in a pot small pot until it reach 375 degrees F. Slowly add in the formed wontons, being careful not to bunch them up.Cook until they are a nice, golden brown.
21. These do not take very long to fry.
22. Remove the finished rangoons from the oil with a slotted spoon onto a plate that youve lined with paper towel.
23. Repeat until all of the shrimp rangoons are cooked.
24. Remember to try a couple along the way.
25. This will be a nice surprise to your guests, and possibly a familiar surprise as well.
26. The real treat is that when biting into them, your guests will be left with some very nice and succulent shrimp.
27. Hope you enjoy.

shrimp, green onion, worcestershire sauce, soy sauce, pepper, cream cheese, wonton wrappers, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-rangoon-2/ (may not work)