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Five-Spice Shrimp Puffs

(13)
  3 reviews
  • 35 min prep time
  • 55 min total time
  • 13 ingredients
  • 20 servings
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Gingerroot and five-spice powder give these shrimp appetizers an Asian flair.

Bake-Off® Contest 41, 2004
Maureen Maloy
Sandwich, Massachusetts

Ingredients

1
(12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® 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
6
oz. (1 1/2 cups) finely shredded Swiss cheese
3
tablespoons finely chopped green onions (3 medium)
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

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake at 400°F. for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake at 400°F. for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.

Expert Tips

*To substitute for hot chili sesame oil, use 2 tablespoons vegetable oil mixed with 1/2 teaspoon hot pepper sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
80
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
290mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
5g
5%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Lean Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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