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Shrimp and Cranberry Rangoon

Created by: on December 30th, 2009 - Categories: Appetizers, Delicious, Holiday, Snack

If you have ever visited an American Chinese, which I presume many of you have, you might have seen something on the menu called Crab Rangoon. Crab rangoons are basically wonton skins filled with a cream cheese mixture of crab, onions, and other items. Once filled, they are sealed, and lightly fried. The end result is something so wonderful. The crispy out shell yields a smooth and warm cream cheese mixture, that is rich and delicious. Crab rangoons are probably one of my wife’s favorite appetizers, and as I have learned to make these years ago, I thought it would be nice to make these for my Christmas lunch, but with a twist.

Shrimp and Cranberry Rangoon

Instead of using crab and the standard cream cheese filling, I decided to use shrimp and an awesome cranberry and onion mixture that rocked the socks off of everyone at the party.

Ingredients:

Begin by cooking your shrimp in some boiling water. They will turn color on you, and once slightly firm, remove with a slotted spoon and set aside. Next, get a large skillet out and add the oil. Bring to a warm temperature before adding in the red onion and lemongrass. Cook for about 7 minutes, then season with some salt and pepper. Add in your craisins, and sugar, and give a nice stir. Add in your water, and reduce until you have a nice reduced mixture, almost like a compote, or thin jam. Once reduced about 80 percent, remove from the heat, and let this cool until you are read to use. This can be made the day before if you desire.

Next, get a large bowl out, and add in the cream cheese, diced shrimp, and green onions. Season with a bit of salt and pepper. Add in the craisin and onion mixture to incorporate everything. Let this settle and get the flavors set in. Feel free to taste and adjust any salt and pepper. Don’t get too excited at this point as you will probably want to continue eating the mixture by the spoonful!

Ok, so now the fun part. Heat a large skillet with the canola oil. Bring this to a medium-high heat. During this time, lay out your wonton wrappers, and brush the egg wash mixture along the edges. Fill each wrapper with a large tablespoon of the shrimp mixture. Top with another wrapper, and seal the edges, moving any of the air from the center of the wonton. Feel free to be creative and shape these any which way you want, just make sure they are sealed. The last thing you will want is to have your shrimp mixture floating in the oil! Continue the sealing process with as many shrimp rangoons as you would like to make. Typically you can fit 3-4 in the skillet and allow to fry.

Fry just until golden brown, then carefully flip over, and cook until a nice golden brown on the other side. Once cooked, remove from the oil and transfer to a strainer lined with paper towel to let any oil drain. Plate, and garnish with a bit of chopped green onions.

This appetizer is sure to please. The creaminess and softness of the craisin mixture is a really nice texture in your mouth.

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9 Responses to “Shrimp and Cranberry Rangoon”

  1. Mrs Ergül Says:
    December 30th, 2009 at 9:29 pm

    I’m sure this will be a popular favourite of many on the New Year’s Eve dinner table

  2. Esi Says:
    December 30th, 2009 at 11:35 pm

    What an interesting combo. Sounds fabulous!

  3. Chelsey Says:
    December 31st, 2009 at 10:41 am

    Looks delish! I am off to the store to buy the ingredients now. How many wontons does this recipe make??

  4. therealchiffonade Says:
    December 31st, 2009 at 10:51 am

    I thought only fat ignorant people such as MrsDocChuck made these.

  5. daxphillips Says:
    December 31st, 2009 at 11:58 am

    Chelsey – there are about 50 wrappers in each package. So it takes to wrappers per rangoon. You are looking at 25 per package then. Good luck!

  6. tiffany Says:
    January 1st, 2010 at 1:16 pm

    Made these last night for a NYE party. They were a huge hit! Thanks for sharing.

  7. daxphillips Says:
    January 1st, 2010 at 1:57 pm

    Tiffany – great to hear and glad you enjoyed them.

  8. Chicken with Broccoli | The Comfort is Always Here Says:
    January 14th, 2010 at 8:49 pm

    [...] Shrimp and Cranberry Rangoon [...]

  9. Super Bowl Party | The Comfort is Always Here Says:
    February 6th, 2010 at 11:12 am

    [...] Shrimp and Cranberry Rangoon [...]

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