Sweet and Spicy Shrimp Cups

Sweet citrus mixed with just the right heat makes a crowd-pleasing, cream cheese and shrimp appetizer.

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Servings 24

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( 17 ) Ratings

17 Ratings

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Bake-Off® Contest 45, 2012

Amy Andrews

Maple Valley, Washington

ingredients 9
Prep Time 30 min
Total Time 50 min

Ingredients

1: can Pillsbury® Crescent Recipe Creations® refrigerated seamless 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 Smucker's® Sweet Orange Marmalade

2: teaspoons hot chili sauce

4: teaspoons sliced green onions (1 medium)

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Directions

1 Heat 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.
2 In 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.
3 In 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.
4 Bake 8 to 15 minutes or until edges are golden brown. Cool in pan 5 minutes.