Recipe: 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 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.