20 uncooked, shelled shrimp (no tails),
1 - 12 oz. pkg. refrigerated buttermilk biscuits (Pillsbury Golden Layers)
1 tsp. Chinese 5-spice powder
2 Tbsp. hot chili sesame oil (or substitute veg. oil + 1/2 tsp. hot pepper sauce)
2 tsp. dry sherry
1 1/2 C. shredded Swiss cheese
3 medium finely chopped green onions
1 Tbsp. grated ginger root
1 Tbsp. finely chopped red bell pepper
1/4 tsp. salt
1 clove garlic-minced
1/4 C. mayonnaise
1 tsp. chili sauce with garlic (hot to taste)
Heat oven to 400 degrees.
Separate biscuits into 10, then separate each into 2 layers, making 20 dough rounds.
Press each round into bottom and up sides of muffin cups, up to 1/4 inch above rim.
In med. bowl, toss shrimp and powder until coated.
In skillet heat oil over high until hot, add shrimp, cook and stir 1 min.
Add sherry, cook, and stir 1 min. Remove.
In small bowl mix remaining ingredients
Spoon 1 Tbsp. mixture into cups, top with a shrimp.
Bake at 400 for 10-15 min. until crust is golden brown.
Cool 3-5 min. to remove from cups. Serve warm.