Five-Spice Shrimp Puffs

Gingerroot and five-spice powder give these shrimp appetizers an Asian flair.

  • prep time 35 min
  • total time 55 min
  • ingredients 13
  • servings 20

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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