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 scallions (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 minute. Remove from heat.
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.
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.
Note: *To substitute for hot chili sesame oil, use 2 tablespoons vegetable oil mixed with 1/2 teaspoon hot pepper sauce.
This recipe is great! I made it just as it was stated and it was really nice and bleepedy. Next time I made it with less chili oil....still good, and I switched the sherry to brandy and that worked just fine....loved it. Tedious to prepare though, but the results were worth it.
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