Week 11 Stuffed shrimp Rangoons

• 24 wonton wrappers

• 8 oz cream cheese (room temperature)

• 2 cans tiny shrimp (Chicken of the Sea Tiny Shrimp, 2 4-ounce cans or 8 ounces of cooked shrimp, finely chopped)

• 2 Tbsp soy sauce

• 1/2 Tbsp garlic powder

• 1 Tbsp fresh or dried chives

• Lemon juice to taste

• Hot sauce (any brand)

• 1 egg white (or water) to seal wantons

1. Mash the cream cheese in a bowl till smooth

2. Drain shrimp and toss into the bowl

3. Add soy sauce

4. Add the seasoning to taste

5. Chop fresh chives up and toss in

6. Add the small amounts of lemon juice and hot sauce per taste