Shrimp Rangoon - Recipe from Price Chopper
Shrimp Rangoon
Full of flavor and garnished with a mouth-watering pepper jelly sauce, this tasty take on the traditional rangoon recipe is sure to be a party favorite
Full of flavor and garnished with a mouth-watering pepper jelly sauce, this tasty take on the traditional rangoon recipe is sure to be a party favorite
- For the rangoon (steps 1-7), preheat oven to 275° F. Spray mini muffin pan with cooking spray.
- Chop shrimp into bite size pieces. Season with kosher salt and chili powder.
- In large skillet, heat olive oil over medium and sauté onions, chili pepper and garlic about 1 minute until soft. Add shrimp and cook until pink.
- Toss with fresh lime juice and cilantro.
- Combine cream cheese, Worcestershire sauce, and shrimp mixture in a medium bowl. Set aside.
- Place a wonton wrapper in each mini muffin cavity so that part of the wrapper sticks over the edges. Bake for 7 minutes until edges turn a golden brown.
- Remove from oven and fill each wrapper with shrimp mixture. Return to oven for 7-8 minutes.
- For the sauce (steps 8-9), while baking, mix the jelly, mustard, and vinegar together for the sauce.
- Once baked, garnish each wonton with sauce and sliced green onions.
- Serve warm.
