Sweet and Spicy Shrimp Cups

24 Servings

15 Minutes

Ingredients:

1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

24 uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

2 tablespoons cornstarch

1 tablespoon Crisco® Pure Vegetable Oil

2 oz (1/4 of 8-oz package) cream cheese, softened

2 tablespoons mayonnaise

4 teaspoons Smucker's® Sweet Orange Marmalade

2 teaspoons hot chili sauce

4 teaspoons sliced green onions (1 medium)

Method:

Heat oven to 375 degrees F. Unroll dough; press into 12x8-inch rectangle. Cut dough into 24 squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.

In medium bowl, toss shrimp with cornstarch to lightly coat. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp; cook in single layer for 2 to 3 minutes, turning once or until shrimp turn pink. Remove from heat; drain on paper towels.

In small bowl, stir together cream cheese, mayonnaise, marmalade, chili sauce and onions; mix well. Place 1 shrimp in bottom of each dough-lined cup. Spoon 1 rounded teaspoon cream cheese mixture into each cup.

Bake 8 to 15 minutes or until edges are golden brown. Cool in pan 5 minutes.

Amy Andrews
Maple Valley, Washington

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