Sweet and Spicy Shrimp Cups

By Booper-2

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)

Details

Servings 1
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°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.