Pull tails off the shrimp if needed and cut them into small pieces. About 5-6 pieces per shrimp, set aside and sprinkle with a couple pinches of kosher salt.

Cut cream cheese blocks into even pieces to help it soften and will be easier to mix later.

Slice scallions into even pieces.

In a large skillet, add a couple glugs of olive oil, add the butter over medium heat. Add shrimp and cook stirring frequently to cook all shrimp evenly.

When the shrimp no longer have the raw look to them, remove from heat and place in a large mixing bowl along with some of the oil and melted butter in the skillet.

Add cream cheese, scallions, SPG seasoning, Old Bay and a few dashes of hot sauce to the mixing bowl along with shrimp. The heat from the shrimp will help to soften the cream cheese more.

Stir carefully to make a smooth cheesy mixture.

In a high walled pot add around 1.5 inches of oil and heat to 375° F.

In a small bowl or ramekin, add a cup or so of water along with the cornstarch and stir.

As the oil heats, start assembling the rangoons. With wontons, rangoon mix and cornstarch slurry at hand, add a small to medium size dollop of mix to the center of a wonton. Dip 2 fingertips into cornstarch and coat the edges of the wonton in the cornstarch slurry. Bring two opposite corners together and pinch press them together then the other corners and pinch them all together. While trying to remove most of the air, pinch each of the four new corners and seams until it is all sealed and set aside on a plate. (This can take some practice and there are a variety of shapes you can make your rangoons into)

Once you’ve assembled 6-8, carefully place into the hot oil and fry until the corner edges are nicely browned. Remove them from oil with a spider strainer (or tongs, just be careful not to drop them) set aside to cool a bit on a wire rack in a baking sheet.

Working in batches, assembling more as others fry, this recipe can make around 56 rangoons.