Amy Andrews
Maple Valley, Washington
Sweet and Spicy Shrimp Cups
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Sweet citrus mixed with just the right heat makes a crowd-pleasing, cream cheese and shrimp appetizer.
Sweet and Spicy Shrimp Cups
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- Prep Time 30 min
- Total 50 min
- Ingredients 9
- Servings 24
Ingredients
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 24 uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 2 tablespoons cornstarch
- 1 tablespoon Crisco® Pure Vegetable Oil
- 2 oz (1/4 of 8-oz package) cream cheese, softened
- 2 tablespoons mayonnaise
- 4 teaspoons sweet orange marmalade
- 2 teaspoons hot chili sauce
- 4 teaspoons sliced green onions (1 medium)
Instructions
-
Step1Heat oven to 375°F. Unroll dough; press into 12x8-inch rectangle. Cut dough into 24 squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
-
Step2In medium bowl, toss shrimp with cornstarch to lightly coat. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp; cook in single layer for 2 to 3 minutes, turning once or until shrimp turn pink. Remove from heat; drain on paper towels.
-
Step3In small bowl, stir together cream cheese, mayonnaise, marmalade, chili sauce and onions; mix well. Place 1 shrimp in bottom of each dough-lined cup. Spoon 1 rounded teaspoon cream cheese mixture into each cup.
-
Step4Bake 8 to 15 minutes or until edges are golden brown. Cool in pan 5 minutes.
Nutrition
60
Calories
4g
Total Fat
1g
Protein
6g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 110mg
- 5%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2
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