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Begin by boiling some water in a large pot (youll need enough water so that your shrimp will be covered when added).
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Once the water hits a boil add a generous pinch of salt and toss in the your shrimp.
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I realize you can buy precooked shrimp, but something about buying precooked shrimp has always bothered me.
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Not sure why, but if you want to take the precooked route, by all means go ahead.
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If you do this, then skip this step.
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Cook the shrimp just until they begin to float to the top.
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They do not take very long to cook.
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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.
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Add the shrimp into a food processor and pulse until they are coarsely chopped.
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Add in the green onion, soy sauce, Worcestershire sauce, black pepper and cream cheese.
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Pulse this mixture until everything is incorporated.
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Remove it from the food processor and put it into a bowl.
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Dont forget to clean the blade to remove any remaining cheese and shrimp mixture.
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The next step is to make the rangoons.
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Take about one tablespoon of the mixture and add it to the middle of a wonton wrapper.
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Brush the edges of the wonton with water, then fold it into a triangle.
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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.
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Then gently press the edges to seal.
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Repeat with the remaining filling and wrappers.
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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.
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These do not take very long to fry.
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Remove the finished rangoons from the oil with a slotted spoon onto a plate that youve lined with paper towel.
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Repeat until all of the shrimp rangoons are cooked.
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Remember to try a couple along the way.
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This will be a nice surprise to your guests, and possibly a familiar surprise as well.
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The real treat is that when biting into them, your guests will be left with some very nice and succulent shrimp.
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Hope you enjoy.
