FRIED SHRIMP RANGOON #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Do you love crab rangoon? These fried shrimp rangoon appetizers are a delicious alternative! Perfect for parties and potlucks!
Provided by YoshiS
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
SHRIMP RANGOON
Just cooked our first shrimp of the season and thought I'd give this simple recipe a try....A rangoon using shrimp instead of crabmeat. Yum! Soy sauce, duck sauce or hot mustard make good dippers if you like. I like mine plain....=)
Provided by Aroostook
Categories Asian
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix first five ingredients until well incorporated.
- Add shrimp and mix gently.
- Fill wonton wrappers with 3/4 tsp shrimp filling.
- Moisten two adjoining sides using index fingers dipped in water.
- Fold over opposite sides to make a triangle and seal well.
- Deep fry wonton in 350F oil until golden brown.
SHRIMP FRIED RICE WITH HOMEMADE CRAB RANGOON
Fried rice is literally made of leftovers and it's STILL more popular than you. Making fried rice is the very best way to clean out your fridge-there are infinite ways to riff and you can add any kind of protein. We love it with crab rangoon-the Chinese-American classic made with cream cheese and crabmeat.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the crab rangoon: In a wok or large heavy-bottomed pot, heat 2 inches of peanut oil to 375 degrees F.
- Meanwhile, combine the cream cheese, crabmeat, chives and soy sauce in a medium bowl. Season with black pepper.
- Place 1/2 tablespoon crab mixture in the center of each wonton wrapper. Brush the edges of the wonton with the beaten egg. Fold in the opposite corners toward each other and pinch to seal tightly over the filling, squeezing out any extra air.
- Fry the crab rangoon in batches, about 3 to 4 minutes per batch, flipping as necessary with a spider until golden on all sides. Drain on a paper towel-lined baking sheet. Reserve while you make the fried rice.
- For the fried rice: Lay out all of the prepped mise en place in the order in which you will add the ingredients to the wok. Preheat a wok over high heat.
- Add 1 tablespoon peanut oil to the wok. Add the shrimp in an even layer and season with salt. Cook, turning once, until just starting to turn pink, about 90 seconds. Reserve to a plate.
- Add 1 tablespoon peanut oil to the wok. Add the garlic, ginger, scallion whites and dried chiles and stir-fry until aromatic, about 30 seconds. Add the rice and cook for 2 minutes, without disturbing too much so you get a nice crust. Push the rice to the side, leaving an empty space. Add another drizzle of peanut oil if needed. Add the egg, let set for about 30 seconds, then scramble. Toss everything together, then add the peas and carrots. Cook for another minute, then add the reserved shrimp, bean sprouts, soy sauce and sesame oil. Toss for 1 minute. Add the green parts of the scallions.
- Scoop onto a serving plate and enjoy! Serve with the crab rangoon.
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
SHRIMP RANGOON
Simple and tasty side dish.
Provided by ChristineD
Categories Appetizers and Snacks Seafood Shrimp
Time 23m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
- Place wontons in the hot oil; fry until golden brown, about 3 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 38.6 g, Cholesterol 83.7 mg, Fat 16 g, Fiber 1.3 g, Protein 13.1 g, SaturatedFat 8.7 g, Sodium 519.2 mg, Sugar 0.3 g
BAKED SHRIMP RANGOON APPETIZERS
Discover Baked Shrimp Rangoon Appetizers for your next party! Easily making these tasty shrimp rangoon appetizers with wonton wrappers and cream cheese.
Provided by My Food and Family
Categories Asian
Time 40m
Yield 12 servings, 2 wonton cups each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Reserve 1 Tbsp. onions. Combine remaining onions with next 5 ingredients.
- Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with shrimp mixture.
- Bake 18 to 20 min. or until edges of wrappers are golden brown and filling is heated through. Top with reserved onions.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 1 g, Protein 4 g
CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a riff on one of my favorite appetizers - fried shrimp and potatoes tossed in a barbecue ranch dressing make for great party snacks! I added long hot peppers for extra heat, but you can leave those out to your liking.
Provided by pamelavachon
Categories Weeknight
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
- In a medium saucepan, heat canola oil over medium high heat.
- In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
- Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
- Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
- Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
- Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.
Nutrition Facts : Calories 927.3, Fat 66.4, SaturatedFat 5.9, Cholesterol 149.2, Sodium 1716.3, Carbohydrate 61.5, Fiber 5.6, Sugar 8.2, Protein 23.8
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