A traditional Rangoon is typically made with crab and deep fried in vegetable oil. In other words, they are a yummy treat that sticks to the hips. My husband and I love Chinese food, but I do not like how much of it is fried. Well, actually, I lied…I love how much of it is fried, but I just can’t eat as much of it as I did when I was in college.
Recently, Nikki from Beaute’ J’adore shared a recipe with me that made me VERY happy – a Rangoon that is baked! To top it off, it has shrimp and I love shrimp. Check it out…
- 12 wonton skins
- Spray olive oil
- 6 ounces large shrimp cut into chunks
- 1 tbs lemon juice
- 1/2 tsp smoked paprika
- 1/4 cup cream cheese
- 1 tbs miracle whip
- 1 tsp Worcestershire sauce
- 2 tbs chopped red onions
- Preheat the oven to 375 degrees.
- Spray both sides of the wonton wrappers with oil and place into a muffin pan.
- Bake for 6-7 minutes or until the edges are beginning to turn brown. Set aside.
- Saute the shrimp and red onion in light olive oil and set aside to cool.
- After the shrimp have cooled, place in a medium sized bowl, add lemon juice, paprika, cream cheese, miracle whip and Worcestershire sauce.
- Spoon 1 tbs of filling into each wonton cup and return to the oven and bake for an additional 3-4 minutes.
- Garnish with red onion slivers.
Doesn’t this look amazing? You should check out Nikki’s blog for some other great recipes and more!
Have you tried this recipe? What did you think?
images courtesy of Beaute’ J’atore