Sweet and Spicy Shrimp Cups

(17)
  15 reviews
  • 30 min prep time
  • 50 min total time
  • 9 ingredients
  • 24 servings

Ingredients

1
can Pillsbury™ refrigerated 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)

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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