Five-Spice Shrimp Puffs
- Prep Time 35 min.
- Cook Time -
- Serves 20
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
- 20 uncooked deveined shelled medium shrimp, tail shells removed
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons hot chili sesame oil*
- 2 tablespoons dry sherry
- 1 1/2 cups finely shredded Swiss cheese
- 3 tablespoons finely chopped green onions
- 1 tablespoon grated gingerroot
- 1 tablespoon finely chopped red bell pepper
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon hot or regular chili sauce with garlic
Nutrition Info
Per Serving
- Calories: 130 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 0 g
- Fat: 8 g
- Protein: 5 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 400 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each round in bottom and up side of ungreased nonstick miniature muffin cup, forming 1/4-inch rim above top of cup, using floured fingers if necessary.
- In medium bowl, toss shrimp and five-spice powder until coated. In 10-inch nonstick skillet, heat oil over high heat until hot. Add shrimp; cook and stir 1 minute. Add sherry; cook and stir an additional minute. Remove from heat.
- In small bowl, mix all remaining ingredients. Spoon scant 1 tablespoon mixture into each dough-lined muffin cup; press in lightly. Top each with 1 shrimp.
- Bake at 400 degrees F for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.
Yield: 20 servings
3. Still Hungry?
Gingerroot and five-spice powder give these shrimp appetizers an Asian flair.
Notes:
*To substitute for hot chili sesame oil, use 2 tablespoons vegetable oil mixed with 1/2 teaspoon hot pepper sauce.
Submitted by
Maureen Maloy, Sandwich, MA
Bake-Off(R) Contest 41, 2004
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