Recipes are adapted from those cookbook i bought.

Friday, September 08, 2006

Five-Spice Shrimp Puffs

Five-Spice Shrimp Puffs
Gingerroot and five-spice powder give these shrimp
appetizers an Asian flair.

1 (12-oz.) can Pillsbury® 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

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.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
min. Remove from heat. In small bowl, mix all
remaining ingredients. Spoon scant 1 tbsp mixture
into each dough-lined muffin cup; press in lightly.
Top each with 1 shrimp.

Bake at 400°F. for 10 to 15 minutes or until crust
is golden brown. Cool 5 minutes. Remove from
muffin cups. Serve warm. High Altitude Instructions:
Bake at 400°F. for 13 to 18 minutes.

*To substitute for hot chili sesame oil, use 2 tbsps
vegetable oil mixed with 1/2 teaspoon hot pepper sauce.


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