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5-Spice Shrimp Puffs Recipe

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This recipe for 5-Spice Shrimp Puffs, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bessie Engle
Added: Friday, July 1, 2005


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.

Number Of Servings:
Number Of Servings:
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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