Five-Spice Shrimp Puffs
From mountainmama 15 years ago
- 15 minutes to make
- Serves 20
Ginger-root and five-spice powder give these shrimp appetizers an Asian flair.
Ingredients
- 1 (12-oz.) can Refrigerated layered buttermilk biscuits shopping list
- 20 uncooked deveined shelled medium shrimp, tail shells removed shopping list
- 1 teaspoon chinese five-spice powder shopping list
- 2 tablespoons hot chili sesame oil* shopping list
- 2 tablespoons dry sherry shopping list
- 6 oz. (1 1/2 cups) finely shredded swiss cheese shopping list
- 3 tablespoons finely chopped green onions (3 medium) shopping list
- 1 tablespoon grated gingerroot shopping list
- 1 tablespoon finely chopped red bell pepper shopping list
- 1/4 teaspoon salt shopping list
- 1 clove garlic, minced shopping list
- 1/4 cup mayonnaise shopping list
- 1 teaspoon hot or regular chili sauce with garlic shopping list
How to make it
- Heat oven to 400°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°F. for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.
The Rating
Reviewed by 20 people-
This one is interesting ....Five Forks
greentreefrogs
in loved it
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Another winner, Mountainmam!
juels
in Clayton loved it
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What a great appetizer! Got my 5!
elgab89
in Toronto loved it
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