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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

5-Spice Shrimp Puffs Recipe

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This recipe for 5-Spice Shrimp Puffs is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Flour fingers if necessary to manage dough.
Use a miniature non-stick muffin pan.

 

 

 

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