Method:Baking

1. Formula

1. 1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
2. 20 uncooked deveined shelled medium shrimp, tail shells removed
3. 1 teaspoon Chinese five-spice powder
4. 2 tablespoons hot chili sesame oil*
5. 2 tablespoons dry sherry
6. 1 1/2 cups finely shredded Swiss cheese
7. 3 tablespoons finely chopped green onions
8. 1 tablespoon grated gingerroot
9. 1 tablespoon finely chopped red bell pepper
10. 1/4 teaspoon salt
11. 1 clove garlic, minced
12. 1/4 cup mayonnaise
13. 1 teaspoon hot or regular chili sauce with garlic

2. Nutrition Information

• Calories: 130 kcal
• Carbohydrates: 7 g
• Dietary Fiber: 0 g
• Fat: 8 g
• Protein: 5 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Heat oven to 400 degrees 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.
2. 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.
3. 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.
4. Bake at 400 degrees F for 10 to 15 minutes or until crust is golden brown. Cool 5 minutes. Remove from muffin cups. Serve warm.

4. Remark

Notes: