Shelly's Recipe

SWEET AND STICKY SHRIMP CUPS

Category: Hot

1 can Pillsbury refrigerated seamless dough sheet
24 uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 ounces (1/4 of 8-oz package) cream cheese, softened
2 tablespoons mayonnaise
4 teaspoons orange marmalade
2 teaspoons hot chili sauce
4 teaspoons sliced green onions (1 medium)

Heat oven to 375. 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.

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