Sunday, December 18, 2011

Shrimp Puffs

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Photos by Marshal Miller & Sarah Puwalowski
Shrimp Puffs

1 10 count can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion chopped
1/2 cup mayonnaise
20 21/30 count shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
cooking spray


Preheat the oven to 350 degrees F.  Coat a miniature muffin tin with cooking spray.

Split each biscuit in half horizontally and place each half in a muffin cup, pressing it into the bottom and up the sides.

Cut cooked shrimp into thirds.  In a bowl, mix the cheese, scallion, mayonnaise, shrimp and dill together.  Place 1 tablespoon of the shrimp mixture on top of each biscuit.

Bake for 20 minutes, or until the puffs are golden and bubbling.

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