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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Ginger-root and five-spice powder give these shrimp appetizers an Asian flair. Ingredients:
1 (12-oz.) can refrigerated layered 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 |
Directions:
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.
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